Although it’s served warm, this easy quinoa dish is meant to be enjoyed as you’d eat a cold breakfast cereal—pour on the milk, top with fresh fruit and perhaps a little sweetener, and dig in.
You can add flavors to the quinoa, such as orange zest, sliced fresh ginger, vanilla extract, cacao powder, nut butter, or dried fruits, such as currants, raisins, or chopped dried apple. You can also sprinkle in toppings such as chopped toasted nuts, toasted seeds, coconut flakes, or cacao nibs
Whatever add-ins you use, this recipe is simple, satisfying, and devoid of all those sugars, additives, and preservatives.
- 1 1/2 cups/ 265 g quinoa, soaked overnight in the refrigerator and drained
- 1/2 teaspoon ground cinnamon
- Fine sea salt to taste
- 1 cup/115 g berries or chopped fresh fruit
- Grass-fed organic milk, unsweetened nut milk, or coconut milk, for serving
- Coconut palm sugar, pure maple syrup, or raw agave nectar, for serving
- In a medium saucepan over medium-high heat, bring 2 1/4 cups/530 mL of water to a boil.
- Add the quinoa and cinnamon and return to a boil.
- Lower the heart to a simmer, cover, and cook until the quinoa is tender and the liquid is absorbed, 8 to 10 minutes. Add salt to taste.
- Transfer the quinoa to serving bowls and top with the fruit. Serve immediately, passing the milk and sweetener at the table.