Tender, creamy sprouted quinoa porridge is dressed with a lightly sweetened blackberry sauce spiked with fragrant cardamom.

Sprouted quinoa porridge makes a lovely breakfast on chilly winter mornings when the mist hangs low and grey against the horizon. I like to serve quinoa porridge with a blackberry sauce spiked with fragrant cardamom, and sweetened with the lightest touch of maple syrup.

Quinoa porridge is rich in minerals and fiber, and, served as a powerful, nutrient-dense dietary staple of peoples indigenous to South America where it was particularly prized as a food for nursing mothers (read it here). Quinoa still plays a vital role in both the economy and culture.

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5 from 1 vote

Sprouted Quinoa Porridge with Cardamom Blackberry Sauce

Sprouted quinoa makes a lovely porridge, creamy and delicious. A barely sweetened blackberry cardamom sauce and chopped pistachios finish the porridge for an easy, nourishing breakfast.

Cook Time15

Total Time15

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Ingredients

For the Quinoa Porridge

1 cup TruRoots sprouted quinoa Find it here.
2 cups whole milk
⅛ teaspoon finely ground real salt

For the Cardamom Blackberry Sauce

2 cups blackberries
2 tablespoons Grade A dark maple syrup
¼ teaspoon ground cardamom

To Serve

Chopped Pistachios

Instructions

Toss the quinoa into a medium saucepan, pour in the milk and stir in the sea salt. Bring it all to a boil over high heat, then turn the heat down to medium-low, cover the saucepan and allow the quinoa to cook until tender, and until the porridge is thickened - about 15 minutes - lifting the lid to stir it occasionally.
While the quinoa cooks, tip the blackberries and cardamom into a small saucepan. Pour in the maple syrup and warm them together over medium-low heat until the blackberries release their liquid, then turn up the heat to medium-high until the blackberries soften and their juices thicken to a fine syrup.
To serve the porridge, spoon the quinoa into bowls, top with the blackberry cardamom sauce and chopped pistachios.

Notes

If you're dairy-free, you can easily substitute 1 ½ cups light coconut milk plus ½ cup water for the milk.

If you're in a rush, make the Blackberry Cardamom sauce the night before. It reheats beautifully.

Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

Comments

Bonnie says

October 07, 2020 at 5:09 pm

Super delicious! Great to have a way to use sprouted quinoa for a change of pace. Love the blackberry and cardamom sauce. I used Ripple milk substitute and it works well.

Susan says

October 24, 2017 at 8:59 am

I made this for breakfast today, because it sounded spectacularly good. It did taste great, but I ended up with a huge mess on my stove, following your directions. The quinoa boiled over twice (so my husband has to clean the entire stove) and the blackberries never did thicken. I'm not sure what I did wrong there: I used fresh blackberries and measured the maple syrup. I will make this again, because we both enjoyed it, but I think I'll be cooking it a bit differently next time… Thanks for a keeper recipe.

Susan says

February 13, 2017 at 2:37 pm

This is one I'm going to have to try. I like having a variety of hot cereal options available for winter, and this one sounds like a great option.

Green Press says

February 11, 2017 at 12:35 am

Looks stunning! Definitely on my breakfast list for the upcoming week. Love the pistachio toppings and everything about this recipe.