2 cups cooked quinoa – or ¾ cup uncooked
250 ml milk (1 cup) of your choice, my personal preference is coconut milk – delicious!
30 g rice malt syrup, honey or maple syrup (2 tbsp or adjust to taste)
1 tsp ground cinnamon
1 tsp ground cardamom
35 g nuts (¼ cup) of your choice
In a small saucepan, place the quinoa, sweetener, optional extras, and milk of your choice and heat until just hot (but not boiling).
Top with the nuts or seeds and serve immediately. I like this also served with slightly acidic fruits like citrus, pineapple, kiwifruit, passionfruit or berries (to cut through the creaminess of the porridge). Banana is lovely too.
Store in an airtight container in the fridge.
To Cook Quinoa
Firstly rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). Cook the quinoa by placing it into a pot with 1½ cups of water.
Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.