Toasted Quinoa Porridge with almond butter & berries – Eleanor Ozich

“Melt in your mouth quinoa porridge made extraordinarily creamy with coconut oil, almond butter and homemade cashew milk. I added sweetness here with a touch of cinnamon, vanilla bean, and glistening fruit. This recipe is lusciously nourishing, just as porridge should be.” – Eleanor Ozich from Petite Kitchen

Serves 2

1 cup white quinoa
3 cups cashew milk*
3 Tbsp almond butter
2 tsp cinnamon
2 tsp pure vanilla extract
A pinch of sea salt
*Almond, coconut or regular milk works fine also.

To serve
A handful of roughly chopped almonds
Sliced kiwifruit
Fresh or frozen berries, thawed
Pure maple syrup to sweeten (optional)

1. In a saucepan, combine the quinoa, cashew milk, almond butter, cinnamon, vanilla, and sea salt, and bring to a gentle boil.

2. Reduce the heat to low, and simmer, whilst stirring occasionally, until creamy and thick, about 15 -20 minutes.

3. Remove from heat, and pour in to serving bowls. Decorate with fresh fruit, and sprinkle the almonds on top.

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