The sun is rising a little later and setting a little earlier. The nights are cooler and the mornings are crisper. Sleeps are deeper, coconut oil is a little firmer and a new season of flowers fill the buckets at my local farmers markets.
Yep, Autumn has arrived…
And although many of you are mourning the closing curtain of summer, I for one am thrilled that with blind faith in the laws of Mother Nature the next season has rolled on in.
Autumn for me signifies amber lined streets, the crunch of leaves beneath worn in ankle boots, lightweight coats atop long sleeve stripes, pumpkins in their prime and of course comforting quinoa porridge.
My recipe for quinoa porridge is dead easy. It does, however, require that you have quinoa already cooked and ready to add to your porridge. Having it pre-prepared means that your cooking time goes from 15 minutes of standing at the stove stirring to just 5 minutes total cooking time.
I suggest in the cooler months always having some cooked quinoa in the fridge. You can find a recipe for cooking perfect quinoa overtime in Inspired Bascis. It’s handy to add to soups, stews, warm salads and of course 5 minutes porridges. Cooked quinoa will last in the fridge for up to 5 days or make a bigger batch and freeze in portions for up to 2 months.
Quinoa and Chia Porridge
- ¾ cup cooked quinoa
- 1 tablespoon chia seeds
- ½ cup coconut or almond milk (or milk of your choice)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom (optional)
- pinch of sea salt
- Yoghurt, walnuts, seasonal fruit, rice malt syrup and extra cinnamon.
- Place all quinoa, chia seeds, milk, spices and salt in a small saucepan over medium heat. Gently simmer, stirring occasionally, for about 5 minutes, or until most of the milk is absorbed. If porridge gets too dry add a little extra milk.
- Serve porridge with yoghurt, walnuts, fruit, a drizzle of syrup and a sprinkle of extra cinnamon.