Creamy Quinoa Porridge

"Strength does not lie in what you have. It lies in what you can give." -Yogi Tea bag message

Last night a person that I admire told someone and I, "You have to be willing to give all of yourself. When you open yourself up, they will come." He was talking about the reason for his success, and apparent obtainment of the American Dream. Do we all possess the qualities necessary to achieve our greatest goals? I am convinced that we do.
When I open myself up to the Universe, to other people, and to success, and give from my heart, then great things will be returned to me. It's all a cycle. When I receive more blessings, then I have even more to give. The Universe supports us, and we support each other; we are all a part of the Universe.

Where I work, we serve a delicious Quinoa Porridge for breakfast and brunch 7 days a week. This stuff is delicious, and fuel for life. The Incas looked at Quinoa as "the mother of all grains" and held the plant, and it's tiny seeds to be sacred. It is now looked at as a Super Food.
Believe it or not, Quinoa is actually not a grain, but a relative of beets, spinach, and chard. I had no idea; but no wonder its packed with so many beneficial nutrients.


To start my day I made my own version of Quinoa Porridge.  I use Red Quinoa simply because it's gorgeous.  I believe that the secret to tasty Quinoa Porridge is to cook it with Coconut Milk and Puree it. I use a hand blender, and before I know it, my Quinoa is silky and fragrant from the milk. I add chopped Dates for sweetness, Raisins for chewiness, and smashed Pecans for crunch; and I am happy for the rest of the day! I recommend getting creative with your Porridge toppings.

Creamy Quinoa Porridge 

(inspired by Peacefood Cafe)

serving for two

1/2 cup uncooked Quinoa 

1/2 cup Coconut Milk (full fat or lite)

  my toppings:

  Real Maple Syrup or Agave

  4 dates

  1/4 cup Raisins

  5 Pecans/Hazelnuts/Walnuts/whatever...

  Cinnamon

  Orange Zest* 

Boil 1 cup of water in a small sauce pan. Rinse the uncooked Quinoa in a strainer, then add to boiling water. Reduce heat, and allow Quinoa to cook for about 15 minutes, or until fluffy and soft.

Now that the Quinoa is cooked, add Coconut Milk and bring to a simmer. Remove from heat and Puree Lightly*. I recommend leaving some of the Quinoa's texture.  If you must Puree it in a Food Processor or Blender, reheat it on the stove. 

Separate the Quinoa in bowls, and add toppings.