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. Quinoa still plays a vital role in both the economy and culture.

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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 fine sea 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.

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