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 yourself and your hunger throughout the morning.
This recipe is a great way to start off the day, giving you a nice solid foundation for 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 complete protein sources. The hemp seeds 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, and will aid in increasing circulation, boosting the digestive fire, and stimulating the mind.
This is a tridoshic 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.
Simply Spiced Quinoa Porridge Recipe
- Doshic effect: Vata ↓,Pitta ↓, Kapha ↓
- Vegetarian (can be made Vegan)
- Serves: 2
- Cook Time: 20 minutes
- 2.25 cups water
- 1 cup quinoa
- 30 raisins
- 1 cinnamon stick
- 1/2 cup unsweetened almond milk
- 2 teaspoons hemp seeds
- 2 teaspoons shredded coconut (omit for Kapha)
- 1 teaspoon cinnamon*
- 1/2 teaspoon ginger powder*
- 1/4 teaspoon cardamom powder*
- 1 teaspoon ghee (substitute with coconut oil)
- 2 to 4 teaspoons honey
- Dash cinnamon, for garnish
- Splash almond milk
*These spices can be replaced with 1 teaspoon of the Ayurvedic Breakfast Spices
1. Place the water in a medium saucepan and bring it to a boil.
2. Reduce the heat to low and add in the quinoa, raisins, and cinnamon stick. Cover and cook for 12 to 15 minutes.
3. Check the quinoa at 12 minutes. If more time is needed, continue to cook until all the water has been absorbed, checking every minute.
4. Once ready, turn off the heat but leave the pan on the warm burner. Add in the almond milk, hemp seeds, coconut, cinnamon, ginger, cardamom, and ghee. Stir well and replace the cover, leaving the porridge to sit for an additional 5 minutes.
5. Serve the porridge in 2 bowls. Once it has cooled slightly, add in 1 to 2 teaspoons of honey** per bowl. Sprinkle with a dash of cinnamon and an extra splash of almond milk.
6. Sit, eat, enjoy, and start your day off right.
**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.