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Irene Bonn Laney's Toasted and Spiced Coconut Quinoa Porridge

RainbowWe love how comforting yet bright this is, especially for the colder winter months.

Pairing: 2016 Raptor Ridge Auxerrois

Learn more about Raptor Ridge Winery
 


Ingredients

  • 1 cup uncooked quinoa rinsed drained
  • 2/3 cup coconut milk
  • 1 1/2 cup water
  • 2 tablespoons coconut sugar brown sugar, maple or honey (your choice of sweetener)
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cardamom
  • Sliced fruit of your choice berries banana, pear, citrus
  • Chopped nuts of your choice I like toasted almonds, pecans, hazelnuts, cashews
  • Milk of your choice for serving coconut, almond, cashew, cow

Recipe Notes

Toast the quinoa in the bottom of your dry pan for 1-2 minutes, over low heat, tossing occasionally. Add coconut milk, water, sugar, vanilla, salt and spices to saucepan. Bring to a boil; reduce heat to low and cook, covered, for 15 minutes. Turn heat off and let sit for 5 minutes. Spoon into serving bowls and top with nuts, fruit and milk of choice.