Quinoa and chia porridge with stone fruits
Thursday, February 14, 2019
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Author: Chris
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 2- 4
Ingredients
- 3/4 cups quinoa
- 2 cups almond milk (or your favorite nut milk)
- 1/2 cup water
- 5 TBSP chia seeds
- 1 TBSP coconut butter (optional)
- 2 TBSP sweetener of choice (raw honey, maple syrup)
- pinch sea salt
- 1 ’empty’ vanilla pod (after I scrape the vanilla seeds and use them in whatever recipes, I keep the pods and use them to flavor porridge like this or other liquids)
- pinch ground cinnamon
- 3 green cardamom pods
- 3 slices of fresh turmeric (or 1/2 tsp ground turmeric)
- a handful of currants (or raisins)
- 1/3 fresh peach, roughly sliced/chopped
- 1/3 fresh nectarine, roughly sliced/chopped
Toppings: the rest of the fresh peach and fresh nectarine, plus fresh figs, coconut flakes, almonds, fresh thyme
Instructions
- Add all the ingredients for the porridge to a pot and place on medium to low heat.
- Bring to a boil and turn down the heat to the minimum.
- Simmer until cooked, covered, stirring every now and then and making sure it doesn’t stick to the bottom (a small cast iron casserole is good for this).
- Once ready, add the toppings and serve warm.
Detailed recipe and credit: http://talesofakitchen.com/breakfast/quinoa-and-chia-porridge-with-stone-fruits/
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