Gingerbread Quinoa

Heather Nicholds

Prep time: 5 min. Cook time: 40 min.
Time from start to eating: 45 min.
Makes enough for 4-5 servings.

Ingredients

Put the quinoa and spices in a pot, and heat to medium, stirring occasionally to avoid burning the spices. Add the water and sea salt, cover and bring it to a boil.
Once it’s boiling, turn down to low, and leave the quinoa to simmer. Stir occasionally as it cooks, about 30-35 minutes.
Take it off the heat, and stir in the ground flax seeds, molasses and protein if you want to use that. Spoon out a portion into a bowl, and top it with some fruit and/or nuts/seeds.

Try different spices and seasonings: cardamom, allspice, ginger, molasses, etc. You can make your porridge the flavor of your favorite dessert (and have it for breakfast or dessert): apple pie, carrot cake, chocolate zucchini cake, banana bread, etc.
You can also do a savory porridge if you want, with some fresh or steamed vegetables. This will be basically a risotto.
Time-saving tips: Cook enough for your whole week at once. Cook the rice the night before for a quick breakfast, adding different fruit/nuts/seeds for variety.

Per serving