please sir, may I have some more?

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Fall is one of the best times of year for food. Sure, everything’s fresh in the summer, the fruit is extra sweet and grows very large, but there’s something about fall food. It’s comforting and warm. It’s filled with spices and it’s hearty. Breakfast should be the same way.

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I’m a big fan of oatmeal in the fall and winter, but sometimes it’s just not enough for me or it just seems mushy and boring after a while. As we all know by now, I’m a big believer in the super grain that is quinoa, so I give you Quinoa Porridge! This is something that I stumbled upon at work and jazzed up a bit with some chai spices. If you’re feeling really autumnal you can add in a scoop of pumpkin puree and a little more brown sugar. This isn’t very sweet and much of its flavor relies on the spices and less on the quinoa, but it’s a fantastic breakfast food and a nice change of pace.

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chai spice quinoa porridge
printer-friendly version
makes 2 servings

ingredients:
1/2 cup quinoa
1 cups water
1 cups soy milk (or the milk of your choice)
1 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves or 6 whole cloves
1 tablespoon brown sugar
1/4 teaspoon salt

directions:
Add the milk and water to a saucepan and bring to a boil. Rinse and drain your quinoa and add it to the pan. Add the spices, stirring to combine, and cook for 20 minutes. The porridge will remain a little soupy. Serve warm, or it can be reheated the next morning.

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in breakfast, random, rice/grain, vegan and tagged , , , , , , , . Bookmark the permalink.

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