Quinoa Breakfast Porridge with Hot Blueberry Drizzle

Quinoa is cooked with 2 parts liquid to one part quinoa. So, get a pot, add quinoa, water and soy milk. Bring to a boil and then turn down to a low heat. You don’t need a lid. Now add the spices: cardamom, anise, cinnamon and a pinch of salt.

Slice almonds and apricots and throw them into the pot as well. Hold back some of each for garnish. Let everything simmer for about 20 minutes until quinoa is soft and liquid is absorbed.

Meanwhile, grab a pan and throw in blueberries. If you use fresh ones, mash them a little with a fork. Let them simmer until they resemble marmalade. That’ll take about 5 minutes.

Once quinoa is done, fish out anise star and cardamom pods. We probably don’t need to tell you, but poking your fingers into hot porridge isn’t necessarily the greatest of ideas—use a fork or something.

Alrighty, now it’s time to make like the Avengers and assemble: grab a bowl and add the quinoa. Pour a little more soy milk over your concoction. Add the blueberry sauce. Sprinkle a few more almond and apricot slices and perhaps a couple of coconut flakes to finish it off.

Enjoy!