I have to say, this quinoa porridge tastes amazing!
I’ve tried making quinoa before for breakfast, but this is the first time I tried making it more like the texture of oatmeal. Not fluffy but thick, milky and loose. But, the best strategy in this recipe is using orange or tangerine zest. It totally makes this!
Another flavoring addition:
I’ve added the warmth of a touch of sweet spices to round out the flavor and tried new nut milk with coconut in it, that’s completely delicious! You can use any milk you have for this recipe. I also added a layer of shredded coconut and a little coconut oil to make these flavors so tasty and flavorful. This is a must-try recipe!
- 1⅓ C Tri-colored Quinoa
- 4 C Original Blue Diamond Almond Breeze Almond Coconut Blend (or the milk of your choice)
- 1 T Extra Virgin Coconut Oil (solid is ok, it doesn’t need to be melted first)
- ⅓ C Agave nectar, honey or maple syrup
- 2 t Orange or tangerine zest (from 1 orange)
- 2 t Vanilla extract
- ½ t Pumpkin pie spice
- Garnish with 2 cups of fresh or canned fruit, energy balls, shredded unsweetened coconut, seeds, and/or walnuts.
- Rinse and drain quinoa.
- Place in a medium saucepan with milk and coconut oil.
- Cook on medium-high and bring to a boil.
- Reduce heat to simmer on medium-low, and continue cooking for about 10-15 minutes longer, or until it reaches the desired consistency of thick, milky and loose.
- Remove from heat and add agave nectar, orange zest, and pumpkin pie spice.
- Divide into four serving bowls, top with more milk, if desired.
- Garnish with fruit, nuts, seeds, or as desired.
You might also like to make my recipe for fluffy quinoa you can make in the microwave instead. I’ve used high-fiber bliss balls to garnish this and it tastes really good. Here’s some other recipes for energy balls.