Spiced Quinoa Cream Breakfast

This time of year can be tricky when it comes to food and digestion.

It is still cold, but we’re not at the peak of Winter, and can begin to ease up a bit on all of the heavy building foods.

After the holidays in particular, I have noticed my digestion can get a little sluggish and sensitive. While I still want something warm and nourishing for breakfast, I’m also starting to bring in foods that are a bit lighter.

So rather than oatmeal, which is heavier and can be a bit sticky, I’ve lately been opting for a quinoa or amaranth porridge. Both are super nutritious, and won’t spike blood sugar as much as oats. They are also a smaller and lighter grain which is easier on digestion as we start to approach the Spring season.

I love this adaptation of a recipe from the Kripalu cookbook, and will make it often while I’m packing lunches in the morning. I can bring it with me in a thermos for later, and it is also a nice school snack alternative.

I cook mine with a medjool date and some raisins which add plenty of sweet flavor, in addition to cinnamon, cardamom, ginger, and a pinch of salt. This is lovely when cooked with pear or apple as well.

Serves 4

1 cup quinoa, amaranth or millet

1-2 medjool dates roughly chopped

¼ cup raisins

1 ½ tsp cinnamon

½ tsp cardamom

½ tsp ginger

Pinch of salt

½ cup of non dairy milk

Optional nuts or seeds (if opting for nuts, cook them with the grain, seeds are added at the end)

Rinse the grain well (grain can also be soaked overnight)

Combine with 4 cups of water, spices and salt

Bring the mixture to a boil over high heat. Cover, reduce the heat to low and simmer for about 10 minutes until much of the liquid is absorbed and the grains are tender. Uncover, and continue to cook for about 5 more minutes. Stir in milk and seeds of choice.

Enjoy!