by Julia Recker

Want to fight off those chilly mornings in late winter?
The solution: A simple warm quinoa porridge bowl providing several essential amino acids, stuffed with refreshing vitamins, vitalizing carbohydrates and tasty spices to gently waken your digestive system.
Briefly, all a good start into the day requires.

Warm quinoa porridge bowl 
serves 2:
2 handfuls quinoa
1/2 cup nut milk (I prefer almond milk)
1 handful raisins
1 apple, cut into wedges 
1/2 tsp ground vanilla
1/2 tsp ground cardamom
pomegranate arils
1 pinch cinnamon
honey (optional)

Place the quinoa with 200 ml water and nut milk in a medium sauce pan and gently cook for about 12 minutes. While cooking add raisins and spices and stir to combine. Add apple and let simmer until the liquid is just absorbed.

Serve in your favorite breakfast bowl, topped with pomegranate arils and cinnamon, drizzled with honey.

What I love about this meal is that it is so simple, quick and tasty and you don’t need many ingredients for the basic recipe but it can also be prepared in numerous varieties according to season and preference.
In summer you can add pineapple and toasted coconut flakes for a more tropical version and in autumn plums and pears add a new dimension to this classic mixture.


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