Quinoa Porridge with Sautéed Apples and Stone Fruit

PORRIDGE INGREDIENTS

cooked quinoa (if you don’t already have cooked quinoa, follow the instructions below)

hemp seeds

coconut water

milk (I used almond milk)

cinnamon

vanilla extract

fine grain sea salt

banana, diced

serve with sautéed fruit (recipe below), berry sauce, coconut flakes, cacao nibs, pumpkin seeds, and nut/seed butter

PORRIDGE METHOD

1. If you don’t have quinoa, follow these instructions: Rinse and drain 1 cup of quinoa in a pot two times. Add 1 cup plus a 2 tablespoons of water and place on stove. Add in 1/2 teaspoon of salt and 1 tablespoon of olive oil. Stir and bring to a boil. Lower to a simmer. Once most of water is absorbed, place the lid on the pot (leave a crack so steam can evaporate) and cook for 5-10 more minutes, checking occasionally to make sure that there is still some moisture (if not, add some water). Turn the heat off and place the lid completely on the pot. Let the quinoa steam for 5-10 minutes and then fluff with a fork.

2. In a small pot, add as much quinoa as you want along with hemp seeds and cinnamon.

3. Add banana, vanilla extract, and as much coconut water and milk as you want - if you want the porridge to have a thicker consistency, use less (you can always add more). Simmer for 5-10 minutes. Taste and adjust for seasoning. If you like it sweeter, add more banana or maple syrup/honey.

SAUTÉED FRUIT INGREDIENTS

coconut oil

apples, chopped

stone fruit (I used peaches), chopped

cinnamon

cardamom

SAUTÉED FRUIT METHOD

1. Heat up enough coconut oil to cover a pan.

2. Add fruit along with cinnamon and cardamom. Mix.

3. Allow the fruit to caramelize on medium heat for ~5 minutes and then mix again. Continue sautéing until fruit is cooked to your liking.