Quinoa Porridge with Chopped Walnuts and Fresh Blueberries

Ingredients

• quinoa 1/2 cup
• unsweetened almond milk 1 cup
• walnuts 1/4 cup
• fresh blueberries 1/2 cup
• maple syrup 1 tsp

Method

1. Rinse the Quinoa. Place 1/2 cup of dry quinoa in a fine mesh strainer and rinse it thoroughly under cold running water for about 30 seconds. This removes the natural coating called saponin, which can taste bitter.
   Tip: Rinsing quinoa well improves its flavor and texture.
2. Cook the Quinoa. In a medium saucepan, combine the rinsed quinoa with 1 cup of unsweetened almond milk. Bring to a gentle boil over medium heat, then reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is tender and most of the liquid is absorbed.
   Tip: Keep the lid on while simmering to trap steam and cook quinoa evenly.
3. Fluff and Sweeten. Remove the saucepan from heat. Use a fork to fluff the quinoa gently. Stir in 1 teaspoon of maple syrup to add a touch of natural sweetness.
   Tip: Fluffing keeps the quinoa light and fluffy instead of mushy.
4. Assemble the Porridge. Divide the cooked quinoa porridge evenly into two bowls. Top each serving with 1/4 cup chopped walnuts and 1/4 cup fresh blueberries.
   Tip: Add walnuts last to keep them crunchy.
5. Serve and Enjoy. Serve the porridge warm for a comforting breakfast. You can add a splash of almond milk if you prefer a creamier texture.
   Tip: Enjoy immediately for the best flavor and texture.

Pro tips

• Rinse quinoa thoroughly to remove bitterness.
• Toast walnuts lightly in a dry pan for extra crunch and flavor.