A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.
Wintery Quinoa Porridge [Vegan, Gluten-Free]
- 1 cup quinoa, dry
- 1/2 cup nut/seed mixture, chopped
- 3/4 cup non-dairy milk
- 2 Tbsp. peanut butter
- 1-2 Tbsp. maple syrup
- 1 Tbsp. lemon juice
- 1/2 tsp. alma powder (optional)
- 1/2 tsp. vanilla extract
- dash of freshly ground nutmeg
- small pinch of kosher salt
- 1 1/2 cups frozen, wild blueberries
- 1 cup frozen, chopped rhubarb
- 1/2 pomegranate, seeded (about ½ cup of seeds)
- Bring a medium pot of water to boil with the quinoa. Reduce to a simmer and cook for about 15 minutes, uncovered. Drain all the water from the pot, leaving the quinoa.
- Meanwhile, over medium heat, toast the nuts and seeds in a sturdy frying pan until fragrant, about 3-5 minutes.
- Add all the remaining ingredients to the quinoa, including the nuts and seeds, but excluding the berries. Stir well until the peanut butter is completely incorporated.
- Now, add the berries and over low, heat the porridge until the berries are warm.
- Serve with an additional splash of non-dairy milk and/or maple syrup.
Feel free to use any combination of nuts and seeds you like. Toasting them is an extra step, but well worth it!
Discover more recipes with these ingredients
Hidden for desktop / visible for mobile