My recipe for quinoa porridge is dead easy. It does, however, require that you have quinoa already cooked and ready to add to your porridge. Having it pre-prepared means that your cooking time goes from 15 minutes of standing at the stove stirring to just 5 minutes total cooking time.
I suggest in the cooler months always having some cooked quinoa in the fridge. It’s handy to add to soups, stews, warm salads and of course porridge. Cooked quinoa will last in the fridge for up to 5 days or you can make a bigger batch and freeze in portions for up to 2 months.
- ¾ cup cooked quinoa
- 1 tbsp chia seeds
- ½ cup coconut or almond milk
- ½ tsp ground cinnamon plus extra to serve
- ¼ tsp ground cardamom (optional)
- pinch sea salt
- yoghurt, walnuts, seasonal fruit and rice malt syrup to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place quinoa, chia seeds, milk, spices and salt in a small saucepan over medium heat. Gently simmer, stirring occasionally, for about 5 minutes, or until most of the milk is absorbed. If porridge becomes too dry add a little extra milk.
Serve porridge in bowls and top with yoghurt, walnuts, fruit, a drizzle of syrup and a sprinkle of extra cinnamon.
Recipe from The Inspired Table by Jordanna Levin, with photographs by Jordanna Levin.