Coconut Quinoa Porridge
Quinoa, quinoa, quinoa…
I don’t believe there are many who haven’t heard of this ancient food that is taking the country by storm.
Once Upon A Quinoa
Quinoa (keen-wah) has a strong history among one of the most powerful civilizations on the South American continent — the Incas. Originating in the mountains of Bolivia, Chile, and Peru, quinoa has been a staple food in these regions for 5,000 years.
The Inca’s indigenous descendants, the Quechua and Aymara people, still revere quinoa as a major food source. The Incas considered this sacred crop the “mother of all grains” or chisaya mama. Legend has it that the Incan emperor ceremoniously planted the first quinoa seeds each year.
Quinoa is a pseudo-grain. Its nutritional structure is similar to grains, but it actually belongs in the goosefoot family, the same as the sugar beet and spinach! Botanically, they are very similar. So in truth, quinoa is not a grain at all — it is actually a seed.
Quinoa leaves can be eaten like spinach, and its seeds can be used in the same way as grains. It can grow in poor soil without fertilizer or irrigation. Quinoa is praised as a “super crop” and is even seen by the United Nations as a useful remedy for world hunger.
Coconut Quinoa Porridge
I love this coconut quinoa porridge. It is so hearty and full of flavor.
And bring on the coconut! I can’t get enough!
Coconut quinoa porridge is a wonderful breakfast treat. It offers so much to your morning: protein, fiber, magnesium, B vitamins, lysine, and more.
Top this porridge with coconut yogurt, toasted pistachios, toasted hemp hearts, coconut chips, or berries. Drizzled with a bit of Wildly Organic’s coconut syrup or ginger syrup (recipe below!), this is a true breakfast powerhouse!
What is your favorite hot cereal? Have you had quinoa in porridge before?
- 1cup Wildly Organic Coconut Sugar
- 2cups water
- 4ounces gingerfresh and chopped, ½ cup
- Pinchof Wildly Organic Pink Himalayan Salt
- 1cup organic quinoarinsed
- 1 1/2cup Wildly Coconut Milk Powder prepared
- 1cup Wildly Organic Coconut Sugar
- 1teaspoon cardamom podsseeded and crushed fine
- 2sticks cinnamon stickor ½ tsp., cinnamon ground
- 2teaspoons pure vanilla
- 1tablespoon Wildly Organic Coconut Syrup
- 1/4 teaspoon Wildly Organic Himalayan Pink Salt
- 1/2 cup coconut yogurt
- 1tablespoon hemp heartstoasted
- 2 tablespoons Wildly Organic Pistachiostoasted
- 2 tablespoons Wildly Organic Coconut Chips
- 1/2 cup berriesof choice
- 1 tablespoon ginger syruprecipe below
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Put water, sugar, ginger and salt into a small pan, cook on a low simmer for 45 minutes, stirring frequently.
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Strain and store in a glass jar. Serve over porridge or refrigerate for later use.
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If refrigerated, warm jar under hot water before serving.
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Ginger syrup can be made several days in advance.
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In a medium saucepan, add all ingredients but the quinoa, and heat over medium heat until steam is visible.
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Stir in quinoa, lower heat to medium-low, and cover.
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Simmer until there is no liquid, and porridge is a creamy consistency, about 20-30 minutes.
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Serve with roasted nuts, coconut yogurt, coconut chips, berries and drizzle with ginger or coconut syrup, or top with your favorite toppings.
Rinse quinoa thoroughly before cooking to make the end result light and fluffy. This washes away a bitter outer coating that is high in a bitter compound known as saponins.
Quinoa is truly versatile and can be used in sweet or savory dishes.
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