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.
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.
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