If you want a super filling breakfast, this is the perfect thing for you. I had a bowl of it and felt stuffed. It’s also a great use of any leftover cooked quinoa.
I used to make quinoa porridge before using soy milk, and if you want something a bit lighter, you can sub the coconut milk with soy milk. Since I’m striving to live more zero waste though, I opted for the coconut milk as I could buy mature coconut meat to turn into coconut meat without any trash. But I’m going to try making rice milk soon, so that’s pretty exciting!
For now though, I’ll share this recipes with you. I personally love carrot cake, so this was an instant win for me. Quinoa + Carrots + Coconut Milk = Heaven!
Carrot Cake Quinoa Porridge
Good for 3-4 People
- 1 Cup Quinoa
- 2 Cup Water
- 1 Cup Grated Carrots
- 1/2 tsp Cinnamon Powder
- 1-2 Cups Coconut Milk (or preferred non-dairy milk)
- 3-4 Tbs Coconut Sugar
- 2 Tbs Chia Seeds
- Place the quinoa, cinnamon, water, carrots, chia seeds, and coconut sugar into the pan and cook on medium-low.
- Once you need more liquid, add the coconut water in 1/2 cup at a time until you reach your desired consistency.
- Top with fresh or dried fruit, nuts, seeds, etc.
- Serve, share, and Enjoy!
Feel free to sub the coconut milk for another non-dairy alternative, or lessen the coconut milk and increase the water if you aren’t used to eating too much fat. The coconut milk is very fatty, so just adjust according to your preference.
I hope you get to try this recipe for yourself! If you do, please do tag me with #THPnourish and let me know how you like it.
Peace and Love,