Melt in your mouth quinoa porridge made extraordinarily creamy with coconut oil, almond butter and homemade cashew milk. I added sweetness here with a touch of cinnamon, vanilla bean, and glistening fruit. This recipe is lusciously nourishing, just as porridge should be.
TOASTED QUINOA PORRIDGE WITH ALMOND BUTTER AND BERRIES
Serves 2
1 cup white quinoa
3 cups cashew milk*
3 Tbsp almond butter
2 tsp cinnamon
2 tsp pure vanilla extract
A pinch of sea salt
*Almond, coconut or regular milk works fine also.
To serve
A handful of roughly chopped almonds
Sliced kiwifruit
Fresh or frozen berries, thawed
Pure maple syrup to sweeten (optional)
1. In a saucepan, combine the quinoa, cashew milk, almond butter, cinnamon, vanilla, and sea salt, and bring to a gentle boil.
2. Reduce the heat to low, and simmer, whilst stirring occasionally, until creamy and thick, about 15 -20 minutes.
3. Remove from heat, and pour in to serving bowls. Decorate with fresh fruit, and sprinkle the almonds on top.
