Coconut and Quinoa Breakfast Porridge

I know what you're thinking, what everyone is thinking- porridge. Other than the initial "ew", which stems from the lack of knowledge about porridge, the second though is more like "whaaa". In a tell me more kind of way. Trust me. 

I found this recipe on Food52, (it's  a thing I'm on now, just go with it) and I was intrigued. I don't like oatmeal. There I said it. I'm breaking my Mom's heart as I type this, the woman who has eaten oatmeal nearly every morning.. ever. But this recipe, this idea, changed my mornings.

The porridge is made up of quinoa, coconut milk and sweeteners/seasonings. That's it. One great thing about quinoa is that it, when cooked right, doesn't get mushy. That means when I refrigerate the other portions of the recipe, I can take it into work and reheat it without the grain loosing it's structure. The other great thing about this is it is so mailable to what I have in house. The basics are water, coconut milk and quinoa; after that it's fair game.    

1 cup water
2/3 can of coconut milk (I use Trade Joe's light version, but you could also use a full cream version. It's up to your preference.)
1 cup quinoa
2 tablespoons Honey or Maple syrup
1/2 cup toasted slivered almonds, walnuts or pecans
+ any spices you might want to add during the cook process

Directions

  • Bring water, coconut milk and quinoa to a boil, then reduce to low heat
  • Add any spice, such as cinnamon, to the mix and stir
  • Cook until the moisture is absorbed, or mostly and the centers of the grains are transparent and not white- about 15 minutes. Check after 10 minutes.
  • Dish in to bowl or storage containers; top with nuts, flax seed or other 

Additional modifications to add in after the quinoa cooks: 
1/4 cup of chopped candied ginger 
1/2 tablespoon cocoa powder (or a bit more)
1/2 teaspoon cinnamon or one cinnamon stick
dash of ground ginger or nutmeg
1 teaspoon of ground flax seed, per serving; I just picked up this amazing ground flax and dried blueberries- so tasty, nutty and slightly sweet. 
...Really anything you can think of! This recipe makes enough for four servings so be creative. Add something different for each day!