Vanilla Maple Quinoa Porridge (Printable Version)
Fluffy quinoa cooked in almond milk with maple and vanilla, topped with fruit, nuts, and seeds.
# What You'll Need:
→ Porridge Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups unsweetened almond milk or other plant-based milk
03 - 1/4 teaspoon sea salt
04 - 1 tablespoon pure maple syrup, plus extra for serving
05 - 1 teaspoon pure vanilla extract
→ Toppings
06 - 1/2 cup fresh berries such as blueberries, strawberries, or raspberries
07 - 1 small banana, sliced
08 - 2 tablespoons toasted sliced almonds
09 - 1 tablespoon chia seeds
10 - 1 tablespoon pumpkin seeds
11 - Maple syrup, for drizzling
# How To Make:
01 - In a medium saucepan, combine the rinsed quinoa, almond milk, and sea salt. Bring to a gentle boil over medium heat.
02 - Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the quinoa is tender and most of the liquid has been absorbed.
03 - Remove from heat and stir in the maple syrup and vanilla extract. Let stand covered for 5 minutes to allow the porridge to thicken.
04 - Fluff the quinoa with a fork and divide evenly between two serving bowls.
05 - Arrange fresh berries, banana slices, toasted almonds, chia seeds, and pumpkin seeds over each bowl.
06 - Drizzle with additional maple syrup to taste and serve warm.
# Expert Advice:
01 -
- Quinoa absorbs almond milk like a sponge, creating a porridge that is somehow both hearty and delicate at the same time.
- The toppings are really a suggestion, which means you can reinvent this bowl every single morning without ever getting bored.
02 -
- Skipping the rinse on quinoa is the fastest way to make your porridge taste like dishwater, so always rinse even if the package claims it is pre rinsed.
- Letting the porridge rest off heat for those five minutes is not optional, that is when it transforms from watery grains into something thick and creamy.
03 -
- If your quinoa is still slightly crunchy after fifteen minutes, add a splash more milk and cook covered for three more minutes rather than serving undercooked grains.
- Toasting the almonds in the same saucepan before you cook the quinoa means one less dish and a pan that already smells incredible.