As we come into the colder months, Ayurveda recommends switching to warm, well-cooked meals while avoiding all cold foods. Quinoa porridge is a great way to add variety to your everyday oatmeal routine, while providing an energizing “complete” protein source and tons of heart-healthy fiber. Quinoa is much lighter in quality than oatmeal and therefore is perfect for Kapha-types or anyone trying to shed a few pounds. Although it is lighter, it is incredibly nutrient dense and will give you the nourishment you need to sustain you and your hunger throughout the morning.
This recipe is a great way to start the day off on the right foot, giving you a nice solid foundation to your morning. Both the quinoa and the hemp seeds are some of the rare plant proteins that contain all of the essential amino acids making them both “complete protein” sources. The hemp seeds also give you a dose of your daily Omega 3 needs, while adding a delicious nutty flavor. The spices used in this recipe add an additional warming element; increasing circulation, boosting the digestive fire and stimulating the mind.
This is a tri-doshic recipe, and can be enjoyed by all body-types. It is especially great for Kapha-types that typically find other grains such as wheat and oats a bit too heavy. This dish can be enjoyed on a regular basis and is a great addition as a staple breakfast meal throughout the Fall and Winter months.
- Doshic effect: Vata ↓,Pitta ↓, Kapha ↓
- Vegetarian (can be made Vegan)
- Serving: 2
- Time: 35 minutes
- 3.5 c water
- 1.5 c quinoa
- 10-15 raisins
- 1 Tbsp shredded coconut (omit for Kapha-types)
- 1 Tbsp hemp seed
- 1 tsp ghee (can be replaced with coconut oil)
- 1/2 tsp cinnamon powder**
- 1/8 tsp cardamon powder**
- 1/8 tsp ginger powder**
- Pinch of turmeric**
- Honey to taste (optional)
**All spices can be replaced with 1 tsp of the Ayurvedic Breakfast Spices
1. Boil the water then reduce the heat to low. Add the quinoa, raisins and coconut.
2. Cook the quinoa, covered (leaving a slight crack to avoid overflow), for 30 minutes over simmer-low heat, stirring every 7-10 minutes.
3. Remove from heat and cover completely 5 additional minutes, allowing the quinoa to plump up.
4. Add the spices, hemp seeds and ghee. Stir until everything is evenly mixed.
5. Once the cooked porridge is cooled a bit, add the honey to taste**. Sprinkle with a dash of cinnamon if desired.
6. Sit, eat and enjoy!
**Honey should never be cooked or baked with. If honey is heated over 108 degrees, it becomes toxic to the body, as the heat changes its molecular structure.