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.
What Happens When You Sprout Quinoa
Quinoa is not truly a grain; rather it’s a pseudocereal – the small grain-like seed of a broad-leafed plant. Sprouting begins the process of turning grains and seeds into plants, and sprouted grains and seeds capture the plant at this tender time of transformation.
When you sprout seeds, like quinoa, it deactivates antinutrients which otherwise bind their minerals, making them tough to absorb. Sprouting also activates enzymes that help to “pre-digest” nuts, seeds, grains and pulses, making them a little easier on sensitive bellies, while also helping those seeds to lose their bitterness and become slightly, and naturally sweeter.
Sprouted Quinoa Porridge with Cardamom Blackberry Sauce
Ingredients
For the Quinoa Porridge
- 1 cup TruRoots sprouted quinoa Find it here.
- 2 cups milk
- 1/8 teaspoon finely ground sea salt
For the Cardamom Blackberry Sauce
- 2 cups fresh or frozen blackberries
- 2 tablespoons maple syrup
- 1/4 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
Pro Tip: Where to Find Sprouted Quinoa
While you can sprout your own quinoa at home, you can also find organic sprouted quinoa online as well as at natural foods markets. We work with TruRoots, who sources quinoa from sustainable organic farms, and you can order their quinoa here.
Our Favorite Sprouted Grain (and Bean) Recipes
You’ll find many recipes for sprouted grains, lentils and beans on Nourished Kitchen. Here’s a few of our favorites.
Sprouted Hummus made with jalapeños and garlic for a luscious, smooth dip.
Sprouted Spelt Cookies are fun to make with children, and are sweetened with whole, unrefined cane sugar.
Sprouted Whole Grain Blueberry Muffins combine juicy blueberries and bright notes of lemon in easy-to-make muffins with a sweet, tender crumb.
Honey Harissa Chicken with Germinated Brown Rice Pilaf is an easy dinner to make that’s packed with flavors of turmeric, chiles, and ginger.
![Coconut Pumpkin Bars are bliss! ❤️ .
So, it’s December. And the kids have parties. And there’s a holiday party at work. And cookie swaps. [ad]
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I’m sure you’re at your MAX when it comes to powdered sugar, flour, and buttercream. And I’m sure you have another party tomorrow, too.
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So, make something healthy(ish)! That beautiful blend of nourishment and festivity. We love the coconut pumpkin bars.
.
You start first with an oat-pecan shortbread, and then blend up a gorgeously pumpkin filling spiced with cinnamon, ginger and just a splash of @so_delicious Coconutmilk Holiday Nog. .
Toss it in the oven, and bake until set. Then slice up the bars, too then with some dreamy So Delicious CocoWhip and a sprinkle of candied ginger. EASY!
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Snag the full recipe by visiting the link in my profile.
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.
#realfood #sodeliciousdairyfree #nourishedkitchen #dairyfree #holidairyfree](http://scontent-mia3-2.cdninstagram.com/v/t51.2885-15/sh0.08/e35/c0.169.1349.1349a/s640x640/80853527_591235761420187_3845673080707884987_n.jpg?_nc_ht=scontent-mia3-2.cdninstagram.com&_nc_cat=107&_nc_ohc=Shf01lJfLvoAX8NaL2D&oh=e71170f5a72df9783dad57405946016f&oe=5EB9F417 "Coconut Pumpkin Bars are bliss! ❤️ .
So, it’s December. And the kids have parties. And there’s a holiday party at work. And cookie swaps. [ad]
.
I’m sure you’re at your MAX when it comes to powdered sugar, flour, and buttercream. And I’m sure you have another party tomorrow, too.
.
So, make something healthy(ish)! That beautiful blend of nourishment and festivity. We love the coconut pumpkin bars.
.
You start first with an oat-pecan shortbread, and then blend up a gorgeously pumpkin filling spiced with cinnamon, ginger and just a splash of @so_delicious Coconutmilk Holiday Nog. .
Toss it in the oven, and bake until set. Then slice up the bars, too then with some dreamy So Delicious CocoWhip and a sprinkle of candied ginger. EASY!
.
Snag the full recipe by visiting the link in my profile.
.
.
.
#realfood #sodeliciousdairyfree #nourishedkitchen #dairyfree #holidairyfree")
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.
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.
Looks stunning! Definitely on my breakfast list for the upcoming week. Love the pistachio toppings and everything about this recipe.