This is a delicious warming porridge for morning camping trips. Quinoa cooks quickly and is very light for something so nutrient dense. High in protein and gluten-free, quinoa is actually a seed that cooks like a grain. Quinoa is unique in the plant world in that it is a complete protein. A complete protein is a food which contains all the essential amino acids that our body cannot make but we must get from our diet. Blueberries are high in antioxidants as well as vitamin C, and add a bright sweetness to this porridge.
A tip on cooking quinoa: it is good to rinse it first because of the saponin resin coating on the outside of the kernels, which can taste bitter unless washed off. For this recipe, you can add in any dried fruit; apples and apricots are always tasty additions! If you have a nut allergy, pumpkin or hemp seeds also work well to add more protein, good fat and satisfying crunch to this porridge. Enjoy!
- 1 cup quinoa
- 1 tsp cardamom or cinnamon & a dash of salt
- 4 Tbsp dried milk or coconut milk powder
- 1/4 cup dried blueberries
- 1/4 cup walnuts or sliced almonds
- OPTIONAL: 1-2 Tbsp each of maple syrup powder or coconut sugar, 2 Tbsp chia seeds
- Measure out quinoa, spices/salt, milk powder, and dried fruit in individual containers or bags.
- You can pack nuts, sweeteners and chia (if using) together as they will be toppings.
- Place rinsed and drained quinoa into a pot.
- Whisk milk powder into a small amount of water, until blended, adding enough water to make 2 cups.
- Add prepared milk, salt and spices to the pot.
- Bring to a boil over high heat.
- Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.
- Turn off heat, add dried blueberries and let stand covered 5 minutes.
- Spoon into bowls, top with walnuts or almonds and other optional toppings.