Like any other breakfast porridge, this one can be dressed up with dried and/or fresh fruit and nuts. I like to add raisins, mango/banana, and chopped walnuts or pecans. The chia seeds add an extra boost of complete protein, fiber, and omega-3s. This is a truly nourishing and delicious breakfast. I don’t usually rinse my quinoa, but feel free to if you usually do.
2 ½cupsnon-dairy milkI like homemade almond milk, or Westsoy organic soy milk
2tbspchia seeds
2tspcinnamon
¼cupmaple syrup
Instructions
Toast quinoa in your pan for about 30 seconds, then add water. Bring to a boil, then reduce heat to a soft simmer on medium-low heat, and cover (keeping the lid ajar). Cook for 15 minutes. Transfer the cooked & fluffy quinoa to your blender. Pour in the the non-dairy milk, maple syrup, and cinnamon, and blend until smooth. Add more maple syrup if necessary, and reblend.
At this point you can add the blended quinoa back to the pot if you’d like it hotter. If not, pour it directly into serving bowls and top with a sprinkle of cinnamon and chia seeds (1 tbsp spoon each bowl).