Quinoa Cloud Porridge Vegan Cook-a-Long

Описание: Cook with me! Make this vegan, gluten-free, refined sugar free breakfast dish. Quinoa cloud porridge can be eaten any time of day but it's a great way to start your day with lots of energy: protein, healthy fats, and good carbohydrates. Recipe below- let me know how you get on!


Ingredients
• 2 Cups water
• 2 Cups Almond Milk (Sub Soy or Oat)
• 1 Cup White Quinoa*
• 1 teaspoon cinnamon powder
• 1⁄2 teaspoon ginger powder
• 1⁄4 teaspoon each turmeric & cardamom powder
• Pinch of clove & nutmeg powder
• 1⁄2 teaspoon vanilla extract
• 1 teaspoon Coconut Oil
• 2 to 4 teaspoons maple syrup (optional)
• 1/2 Cup Walnuts (optional)
• 1 TB flaxseed (ground)
• 1/2 Cup Shredded Coconut
• Sliced Banana
• Splash nut milk
• Cinnamon, for garnish
*soaking is suggested for easy digestion!

Method
1. Blend quinoa in a coffee/spice grinder until it is a fine powder. (If you soaked your
quinoa prior, you can do this step in a blender and add the milk during this step.)
2. In a medium saucepan bring your water and milk to a boil and reduce the heat to low
simmer.
3. Pour the quinoa into the pan slowly while gently whisking until blended in. Be sure to
remove any lumps.
4. Cover the pan, leaving a small crack to avoid overflow. Cook on a low simmer for 8 to
10 minutes stirring every minute or so. If the porridge becomes too thick, add in more
water by the tablespoon until a smoother consistency is achieved.
5. Add in the cinnamon, ginger, cardamom, clove and vanilla. Stir and cook for 1-2 more
minutes.
6. Remove from the burner and add in the turmeric and nutmeg along with the coconut
oil. Let stand 1-2 minutes.
7. Prepare your topping. Chop walnuts and slice bananas. (Additional add-ins could
include other seeds, nuts, or fruit of choice.) Place the dry toppings (nuts, flaxseeds, &
shredded coconut) in a small bowl and mix together.
8. Place the porridge into serving bowls and add in a portion of the dry topping mixture
followed by the banana and maple syrup. Enjoy!

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