Vegan Quinoa Porridge with Blueberries and Honey
Total time25 min
Prep time5 min
Cook time20 min
4.7(18)
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Learn more →Ingredients
2 servings
- ¾ cup white quinoa, rinsed
- 1 ½ cups milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 1 cup water
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp ground ceylon cinnamon
- ⅛ tsp salt
For serving
- ½ cup fresh blueberries
- 1 tbsp honey, for drizzlingChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 2 tbsp fresh ricotta (optional)
Can be omittedfresh ricotta
Instructions
- 1
Place the rinsed quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, then drain well.
- 2
Combine the drained quinoa, milk, water, salt, and Ceylon cinnamon in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer, stirring occasionally.
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