Quinoa Porridge with Homemade Coconut Milk, Blueberries, Brazil Nuts, Dates, Chia and Pepitas

Today I am sharing a staple summer breakfast in my house, quinoa porridge. I regularly cook up a pot of quinoa at the start of the week and keep it in an airtight container in the fridge to throw it into salads, serve it up with lunches or dinners and, of course, make this yummy breakfast. 

Today we had homemade coconut milk in the fridge leftover from dinner last night; it tastes AMAZING, completely different to that tinned stuff! If you don't have coconut milk, almond, soy, moo or rice milk would work just as well. I scoffed this down after a walk along the breakwall with Evie the dog, and it was simply yum.

Quinoa Porridge with Homemade Coconut Milk, Blueberrries, Brazil Nuts, Dates, Chia and Pepitas

Serves 1

1/2 c cooked quinoa (see instructions for cooking below) 
1/3-1/2 c milk of choice (I used homemade coconut milk - it you want a recipe, let me know in the comments below!)
2 dates, chopped
3 Brazil nuts, chopped
1 T pepitas
1/2 punnet fresh blueberries (you could use frozen, or whatever fruit tickles your fancy)
1 t chia seeds soaked in 2 T water or milk of choice

Pop quinoa in a bowl (if you've just cooked a batch, it will be warm. If it's from the fridge you may need to simmer the quinoa with the milk to warm up. Yogi's choice!). Stir in chia seeds and soak water. Top with milk, dates, Brazil nuts, pepitas and blueberries.  Shredded coconut is a great addition too, but I had run out. Eat! 

This breakfast is SO healthy, gives you long-lasting energy and is easy to digest.

Quinoa (keen-wah) is an ancient seed, so great for those avoiding grains, and it's high in protein. It is coated in saponins, a soap-like substance that can irritate sensitive bellies. In general, the modern processing of quinoa removes most of the saponins, but to be safe it's a good idea to rinse your quinoa before cooking. Use a fine sieve! Or you'll lose your quinoa down the drain! If you have time, soaking quinoa overnight, or even sprouting, it is a great idea to reduce cooking time and make the seed easier to digest. You'll need to use a little less water when cooking as the seed has absorbed water during soaking. Maybe a quarter of a cup less? Trial and error people! 

If you can find it, Aussie quinoa (grown in Tasmania) is AWESOME, but otherwise please try and buy fairtrade, organic quinoa to protect the growers in South America. I buy mine from Earth's Garden Organics in Islington - my favourite shop in Newcastle! To cook, think rice. I use 1 cup quinoa to 1 1/2 cups of water in a small saucepan, bring to the boil with the lid off, reduce to lowest setting, pop the lid on, simmer 15 mins. Turn heat off, leave for ten minutes to absorb water and get fluffy. Viola! If you're cooking this porridge for a crowd, try adding grated apple or pear to the quinoa before you cook it, or even try throwing some raisins/sultanas/dates into the cooking water. Yum! You should serve 4 normal people out of 1 cup dry quinoa but that will depend on how hungry you are. :) 

Bon appetit!