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It’s been extremely cold in Portland the last few days. The kind of cold that only Northwesterners can complain about; the air dries up, ice covers the street and a dusting of snow lays on the crowd, throwing us all off kilter and into chaos. But back to quinoa… in weather like this, the only thing that’s going to pull you from under the warm sheets is a good bowl of warm porridge.

I can’t take all the credit for this recipe; I was first introduced to a similar one by my good friend Caitlin. But with a few adaptions it’s become one of my favorite breakfast meals. I usually make it in large amounts because it freezes well. Just stash individual portions in the freezer and thrown them in a pot with a bit of water when you want tasty porridge in the morning!

Also- a note on the cranberries: I love the orange flavored ones you can get at Trader Joes, but another option is to use regular dried cranberries and mix them with a little orange zest.

Ingredients:

  • 2 cups uncooked quinoa
  • 1 cup orange flavored cranberries
  • 1/2 cup golden raisins
  • 1 cup chopped pecans (almonds work well too)
  • 3 cups almond milk
  • 1 tsp cinnamon
  • 1tsp nutmeg
  • 1 tsp powdered ginger
  • turbinado sugar to taste (you can substitute with a non-sugar substance if you like)

Recipe:

Alright, this is easy!

  1. Cook quinoa in a large pot
  2. Once cooked, add in all ingredients and let simmer for about 5 minutes
  3. Flavor with sugar and extra spices as needed

Note: I like my porridge with a bit of personality, so I add in a lot of spices; probably more than I put into this recipe. If you’re making the porridge for a lot of people, spice it just for flavor and then let people add more to their individual bowls as they see fit.

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