Winter Quinoa Porridge
This Winter Quinoa Porridge is 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.
- 1 cup quinoa, dry
- 1 cup frozen, chopped rhubarb
- 1.5 cup frozen, wild blueberries
- small pinch of kosher salt
- dash of freshly ground nutmeg
- 0.5 tsp vanilla extract
- 0.5 tsp alma powder (optional)
- 1 Tbsp lemon juice
- 2 Tbsp maple syrup
- 2 Tbsp peanut butter
- 0.75 cup non-dairy milk
- 0.5 cup nut/seed mixture, chopped (used pecans, walnuts, sunflower seeds and sesame seeds)
- 0.5 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.
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