Raspberry Quinoa Porridge
SERVES 2
A delicious and simple breakfast porridge. Perfect for the spring and summer months.
In the summer months, adding half water and half coconut milk (or coconut cream) makes this a divine breakfast option! :)
Quinoa is chock-full of antioxidants and minerals. It contains manganese, phosphorous, iron, copper, folate, magnesium, copper and zinc. [1]
DOSHAS
Vata - Add more ghee and dates.
Pitta - Good for pitta. Can add coconut milk.
Kapha - Good for kapha.
INGREDIENTS
1/2 cup quinoa
1 tsp ghee (or coconut oil)
2 1/2 cups water
1/2 tsp cinnamon
1/4 tsp fennel seeds
1/4 tsp clove
1/2 cup raspberries
1 - 3 dates
Top with fresh raspberries and almond milk/coconut milk
DIRECTIONS
Add quinoa and ghee into a small saucepan on medium-low heat. Lightly toast quinoa - stirring frequently. Add in spices and cook for 1 minute.
Add water, increase temperature to medium and bring to a boil. Turn down heat to medium low. For increased digestion, add raspberries now (or wait until almost cooked). Cook for about 15 minutes stirring occasionally.
While cooking, chop date(s) into small pieces and add into the pot.
Continue cooking until you reached a desired consistency. Adds toppings and enjoy!