Chai-Infused Vanilla Quinoa Porridge
A fantastic source of alkaline protein, antioxidants, anti-inflammatory flavanoids, healthy omega 3s, alkaline minerals and more from the quinoa; anti-clotting and anti-microbial compounds in the cinnamon; antibacterial, heart healthy nutmeg; more anti-inflammatory action and alkaline minerals from the cloves and plenty of fiber.
What a tasty start to the day, while also being filling and warming!
- Quinoa (pref organic) - 1 Cup
- Water (pref Alkaline) - 2 Cups
- Cinnamon - 1 Stick or 1/2 Teaspoon gound
- Ground Ginger - 1 1/2 teaspoon or 1 inch piece fresh finely grated
- Ground Nutmeg - 1/2 Teaspoon
- Coconut Cream or Coconut Milk - 1/2 Cup (more if you want it more creamy)
- Lemon Skin Grated - 1/2 Lemon
- Vanilla Pod or Vanilla Essence - 1 Pod or 1/2 teaspoon (or more to your taste)
- Sprinkle assorted nuts / seeds to your liking - Small half handful or more if you like
- Coconut Cream & Raspberries, Blueberries, etc - Optional
First prepare the quinoa to the packet instructions OR follow the excellent advice on cooking light fluffy quinoa here at TheKitchn.
Once the quinoa is cooked and drained, add it back to the saucepan and stir in the chai spices (cinnamon, ginger, nutmeg) if you’ve done them in a pestle and mortar) and add the coconut cream and throw in the scraped out vanilla pod (or add the drop or two of vanilla essence).
Warm through and then serve in a big bowl. To serve, add the lemon rind grated onto the top and sprinkle with extra ground cinnamon. Finally throw on the seeds and nuts (I recommend sesame seeds with this especially).
As an indulgent extra, you can also serve with a dollop of coconut cream, which is alkaline and JUST DELICIOUS!
Then top with the berries.
Eat while it’s hot!
This food is very low in Cholesterol and Sodium. It is also a good source of Magnesium, Copper and Manganese.
Alkaline Rating: Mild AlkalineAdd to Favourites