Creamy Coconut Quinoa Porridge

From Jeanette's Healthy Living.


My son loves the combination of blueberries and walnuts. A bit of coconut milk makes this even creamier and sweet tasting. Of course, you can add your favorite fruits and nuts, and your sweetener of choice.


1 cup quinoa, thoroughly rinsed and drained

2 cups water

2 cups almond milk

2 tablespoons coconut milk

ground cinnamon

raw honey

blueberries

toasted walnuts


Place quinoa and water in a saucepan. Bring to a boil, then reduce heat to low and cook, covered, for 20 minutes. Remove from heat.  


Place 2 cups of cooked quinoa (I reserve the extra cooked quinoa for soups and salads; you could also just make more porridge) and almond milk in a saucepan. 

Bring to a boil, then reduce heat to medium low and cook until creamy, stirring often, about 5 minutes. 


Using an immersion blender or food processor, blend until porridge is creamy to your liking. You may need to add a bit more almond milk as you blend (I added a few more tablespoons). Serve with coconut milk, cinnamon, honey, blueberries and walnuts on top.


Makes 2-3 servings.