Description
A warm and nutritious breakfast option made with quinoa, apples, and spices.
Ingredients
Scale
- ½ cup uncooked quinoa rinsed
- 1 apple cored, peeled, and chopped
- ¼ cup sultana raisins unsweetened
- 1½ cups almond/coconut dairy free milk or dairy free milk of your choice
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- pinch sea salt
Instructions
- Rinse the quinoa in a sieve by running cold water through it until the water runs clear.
- Combine all of the ingredients in a saucepan over medium-high heat.
- Stir the mixture as it comes to a boil.
- Turn down the heat, so the mixture is just barely at a simmer. Let it sit there, uncovered, stirring occasionally, for about 10 minutes.
- Turn off the heat. Let it sit, covered, for another 15 minutes. Serve warm.
Notes
- Rinsing quinoa before cooking removes bitter tasting saponins.
- It’s fine to let your porridge sit, with the heat turned off, for longer than necessary.
- INSTANT POT DIRECTIONS: Put the rinsed quinoa and all of the other ingredients into the Instant Pot. Cook on high pressure for one minute. Let the steam naturally release for at least 15 minutes.
- Refrigerate leftover quinoa porridge in a covered container for up to a few days.
- To reheat porridge, add a thin layer of water in a small saucepan over medium heat until it begins to steam. Stir occasionally while heating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop/Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 316 kcal
- Sugar: 16 g
- Sodium: 253 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Apple Cinnamon Quinoa Porridge