Quinoa and chia porridge with stone fruits

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

1. Add all the ingredients for the porridge to a pot and place on medium to low heat.
2. Bring to a boil and turn down the heat to the minimum.
3. 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).
4. 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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