Recipe – Quinoa Porridge

Here is another recipe, shared by Nina, for a dish that we enjoyed during the recent breakfast get-together for the participants of the pranayama intensive.

Quinoa Porridge for breakfast

Quinoa Porridge

Ingredients:

Serving Size for 1 person:

• ¼ Cup Dry Quinoa
• ½ Cup Water
• ¼ Cup Milk or more
• Cut Dry Seaweed by taste
• 1 teaspoon Miso Paste
• 1 teaspoon Ground Flaxseed
• Ground Turmeric by taste

Cooking:

Stove Top:

Cook time: 30 minutes

• Add ½ Cup Water to ¼ Cup Dry Quinoa. Bring to a boil, reduce heat and cover, then let simmer for approximately 5 minutes.
• Add ¼ Cup Milk and cut Dry Seaweed by taste. Bring to a boil, reduce heat and cover, then let simmer for approximately 5 minutes. Stop heat.
• In 5 min. add 1 teaspoon Miso Paste and dissolve it. Do not use more heat. Cover with towel for keeping warm.
• In 5 min it’s ready to eat. Put in the plate 1 teaspoon Ground Flaxseed and Ground Turmeric by taste if you want. Enjoy!!!

Slow cooker:

Cook time: 2 hours on High + 1 hour on Low

• Add ½ Cup Water to ¼ Cup Dry Quinoa. Cover and cook on High for 2 hours.
• Add ¼ Cup Milk or more and cut Dry Seaweed by taste. Cover and cook on Low for 1 hour.
• Add teaspoon Miso Paste and dissolve it. Do not use heat. Cover with towel for keeping warm.
• In 5 min it’s ready to eat. Put in the plate 1 teaspoon Ground Flaxseed and Ground Turmeric by taste if you want. Enjoy!!!

I’d love to hear your feedback…