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Giovanna Garcia


Chai Spiced Quinoa Porridge


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

Optional toppings:

Raw pumpkin seeds or sunflower seeds
Chopped nuts
Goji berries 
Shredded coconut
Chia seeds
Fresh fruit
Coconut milk

  1. 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.
  2. 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.
  3. Top with desired toppings and extra coconut milk.