Wednesday, August 21, 2013

Crockpot Quinoa Porridge

Here is an easy, peasy way to eat quinoa for breakfast. This is a convenient recipe to have, because you can swap in virtually any milk you have (especially non-dairy pantry milks such as coconut milk, almond milk and soy milk).

The recipe I'm using here contains no sweetener, with the expectation that you might want to customize it later to your own tastes and preferences (butter, brown sugar, honey, agave, maple syrup stevia, splenda, etc.).

Crockpot Quinoa Porridge

2 cups rinsed (important!!), uncooked quinoa
4 cups unsweetened almond milk (one of those pantry boxes of milk is 4 cups)
1-2 tablespoons of cinnamon



Stir all ingredients into crockpot on high for approximately two hours, stirring about halfway in. Around hour 2, the liquid will all be absorbed and the quinoa will fluff up.




Serve immediately or store in the fridge. It'll keep for about 3 days. You can serve it reheated or cold. I like it better warm.



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