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.
Sprouted Quinoa Porridge with Cardamom Blackberry Sauce
For the Quinoa Porridge
For the Cardamom Blackberry Sauce
- Chopped Pistachios
- 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.