Episode Three: Sprouted Quinoa Porridge

Tune in to see how to make one of my favorite hot breakfasts: sprouted black quinoa porridge.

In my San Francisco acupuncture and healing practice, I like to work with patients on diet and nutrition, since I think it is so important to our health. I was recently talking to a patient about one of my favorite breakfasts to make and I promised her I would make a video about it. Here is the written recipe for specifics about what I make in the video. I hope you’ll give it a try and thanks for watching and sharing the video!

Here is the recipe for those that are interested:

Sprouted Black Quinoa Porridge

Ingredients list:

1/4 cup quinoa per person
whole pitted prunes
ground black cardamom
ground cinnamon
ground ginger
filtered water
coconut oil
salt (optional)
honey or maple syrup (optional)

Add 1/4 cup per person of dried quinoa to a small saucepan and cover with filtered water. Soak overnight. In the morning, drain the water and rinse the quinoa under running water for a minute. You will notice the quinoa has expanded quite a bit and started to sprout. Then return to the pan and add about a 1/2 cup of fresh water (per 1/4 cup dried) to the quinoa and place on the stove and bring to a boil. As the pan is heating, add some ground black cardamom, cinnamon, and ginger, to taste. Also add approx. 1 Tbsp coconut oil and a few of the prunes. Once the pot comes to boil, give it a stir, then cover and lower the heat to minimum simmer for approximately 15-20 minutes.

Serve in a bowl with hemp seeds, walnuts, coconut butter and top with almond or cashew milk. If you need it sweeter, add some honey or maple syrup.

For this recipe, I like to use the black/brown quinoa, but the white or red is fine too. In Chinese medicine, they say that black colored foods help nourish and tonify the blood and kidneys. I find that it has a nuttier taste and more of a crunch to it when you eat it. It does tend to get stuck in your teeth more easily though! Enjoy!