Chai-Spice Infused Quinoa Porridge
Serves : 2
I know breakfasts are often the hardest to make both alkaline AND delicious, so I truly hope you love this one! I LOVE the chai spice flavours, just thinking about it is getting me going!
- 1 cup of dry quinoa
- 2 cups of filtered water
- 1/2 teaspoon of cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup of coconut cream or milk
- 1/2 lemon skin grated
- 2 drops of vanilla essence
- Sprinkle of assorted nuts and seeds to your liking
- Optional: coconut yoghurt
- Optional: cloves, ground
First prepare the quinoa to the packet instructions. Once the quinoa is cooked and drained, add it back to the saucepan and stir in the chai spices (cinnamon, ginger, nutmeg and cloves if you’ve done them in a pestle and mortar) and add the coconut cream or milk and add the drop or two of vanilla essence. You can pick either the milk or cream depending on how creamy and thick you want it. Warm through and then serve in a big bowl.
To serve, add the lemon rind grated onto the top and sprinkle with extra ground cinnamon. Finally throw on the seeds and nuts (I recommend sesame seeds with this especially).