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VEGAN QUINOA PORRIDGE WITH ROASTED CITRUS

Vegan Quinoa Porridge with Roasted Citrus

  • Author: Tiffany La Forge
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Breakfast

Description

Vegan Quinoa Porridge is the perfect cozy winter breakfast, and even better when it’s topped with bright roasted citrus.


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Ingredients

For the Roasted Citrus:

  • 3 cara cara oranges
  • 1 grapefruit
  • 1 tablespoon melted coconut oil
  • Pinch sea salt
  • Pinch ground cinnamon

For the Quinoa Porridge:

  • 1 cup dry quinoa, rinsed and drained
  • 2 cups unsweetened almond milk (plus more for serving)
  • 1 vanilla bean
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon grated fresh ginger
  • Pinch salt
  • Chopped almonds

Instructions

  1. Preheat the oven to 400 degrees. With a sharp knife, peel the skin and outer pith of the oranges and grapefruit. Then, slice into rounds and arrange on a parchment-lined baking sheet. Drizzle with coconut oil and a pinch of salt and cinnamon. Roast for 10-12 minutes.
  2. Rinse and drain the quinoa and place in a pot with the almond milk. Scrape out the vanilla bean seeds and add the seeds, along with the whole pod, into the pot. Add a pinch of salt and bring the quinoa mixture to a simmer.
  3. Reduce heat to low, cover, and keep the quinoa at a steady, low simmer for 15 minutes. Keep an eye on the pot to ensure it doesn’t boil over.
  4. At 15 minutes, remove the pot from the heat and let stand 5 minutes (with the lid still on) until all of the milk is absorbed.
  5. Remove the vanilla bean. Gently stir in the maple syrup, brown sugar, cinnamon, and freshly grated ginger.
  6. Scoop the quinoa into bowls and pour warm almond milk over the top. Top with the chopped almonds and the roasted citrus. Enjoy!

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