Fluffy nutty Quinoa gently simmered in almond cream with saffron strands, cardamon seeds, and Star anise to form a mouth-watering Porridge.
Wrap your tongue round something silky and smooth and let it gently slide down your throat. And, gobble up.
This dish will smash your beliefs that vegan food can’t be fulfilling and nourishing.
- When you’ve got the kiddies noisily yapping away before school and need a brekkie dish that’ll get their day onto a winner
- When it’s the weekend, and you’re wanting to create a magical breakfast experience for your loved ones
- When you’re after a mid-night snack and raiding the kitchen wondering what’s easy to make without too much effort
Quinoa Porridge was inspired one late night having returned from work and not fancying rice, nor oats and instead, creating a quick and hearty quinoa porridge was the only solution to be had.
It’s vital to not overcook it, otherwise it become mushy, losing its texture and fluffiness.
Quinoa is grown extensively in Peru and Bolivia and was sacred and staple for the Incas; it was the mother of all grains with the Incan emperor ritually planting the first seeds each year. It requires cool climate and short daylight hours for growth, and even growth at higher altitudes.
Blanched almonds and pistachio nuts, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here https://www.sirasonline.co.uk – I love it because it is reasonably priced and tends to be good quality stuff which I use.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 150g quinoa
- 100g blanched almonds
- 650ml filtered water
- 1 Star Anise
- 3 cardamon pods
- 6/8 saffron strands (optional)
- 50g raw unrefined cane sugar
- Pinch of salt
- If you have unblanched almonds, blanch them in boil water and this will remove their skin, effortlessly.
- Place almonds, with the water, Star Anise, cardamon seeds, saffron, sugar and salt in a high-speed blender and whizz until fine. Transfer to a large saucepan.
- Add in the quinoa and gently simmer for about 15 minutes. Stir intermittedly.
- As the quinoa starts to thicken, keep an eye on the porridge and stir continuously. It should become creamy. Taste to see if it retains a crunchiness to it still but with the quinoa, burst.
- Switch off the heat. Cover and serve immediately.
- Garnish with toppings or dish on its own.