Quinoa poorridge with ginger pecan milk

Hey there!

quinoa porridge wiith ginger pecan milk

It is still August ye the weather decided to act differently today. I woke up seeing a sky full of clouds, not a single spot of blue and definitely no sun. On those days, I need a warm and comforting meal in the morning. I don’t want a smoothie and not even a classic bowl of bircher muesli will do the job of getting me ready for the day ahead.

quinoa porridge wiith ginger pecan milk

Luckily I had some leftover cooked quinoa standing in the fridge. Quick tip here: I always cook a big load of it without any seasoning this ways I can use it in either sweet or savoury recipes later on. Anyways back to the recipe, so I had that leftover quinoa standing in the fridge and also a load of fresh berries hence I decided to have quiona porridge topped with a bunchg of fresh berries. To make this an extra special recipe I then went ahead and prepared some homemade ginger pecan milk to cook the quinoa in. This just makes it extra delicious and super creamy.

quinoa porridge wiith ginger pecan milk

Seriously the flavour of the fresh ginger, maple syrup and the dash of cinnamon just tastes like heaven and having the quiona infused with these flavours makes it even better. Mmmmmm, just delicious! I only just started adding fresh ginger to porridge or rice pudding and it literally creates the most delicious flavour so I knew that this porridge version would be just as amazing and yep I was so right!

Now it is your turn to try this yumminess:

Quionoa poorridge with ginger pecan milk

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Fannythefoodie

Recipe type: Breakfast

Cuisine: plantbased

Serves: 1

Ingredients

• ½ cup cooked quinoa
• 2 cups water
• ¼ cup pecans
• 2tsp maple syrup
• 1 knob of ginger (1cm)
• cinnamon
• ¼ cup blueberries
• ¼ cup blackberries

Instructions

1. For the pecan ginger milk add the pecans, water, 1 teaspoon of maple syrup, ginger and a dash of cinnamon. Blend until smooth. Strain the pecan ginger milk and then put aside for later. This makes enough for two servings so you could make the same recipe again and omit this step and just use the leftover ginger pecan milk. However, you could also just have it with granola.
2. Add the cooked quinoa and 1 cup of the pecan ginger milk into a saucepan and let it come to a boil. Lower the heat to medium high and let it simmer for 7 to 8 minute until the quinoa has thickened.
3. Add the quinoa into a bowl and top with the berries ,additional pecan ginger milk and if you like a teaspoon of maple syrup .

3.5.3208

quinoa porridge wiith ginger pecan milk

Have fun cooking!

Bisous,