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Quinoa is a grain that can be used in sweet and savory cooking. I love making breakfast porridges with it. I always play with different flavorings and this one has been one of my favorites so far.
3/4 cup chai tea, strongly steeped
1/4 cup uncooked quinoa, soaked for at least 1 hour
1 cup coconut milk (I used canned organic coconut milk)
pinch of ground cinnamon
pinch of ground cloves
pinch of ground nutmeg
pinch of sea salt
Raw pumpkin seeds or sunflower seeds
- Steep chai tea and place in a small pot. Drain and rinse quinoa until water runs clear and place in pot with tea. Bring to a simmer, cover, and cook until quinoa is cooked or liquid is absorbed, about 15-20 minutes. Drain if quinoa cooks before liquid is absorbed.
- Place cooked quinoa back in pot and add 1 cup coconut milk, spices, and salt to your own taste (You might not need the extra spices if your tea was strong enough, I personally like the extra spice). Let milk warm through and transfer porridge to a bowl.
- Top with desired toppings and extra coconut milk.