In summer, it works perfectly as a cold overnight pudding. In winter, it’s a warming porridge that, unlike popular oatmeal, keeps you full until lunch and provides deep warmth. Vegan protein and vegan omega-3. Quinoa can be substituted with sorghum, amaranth, or even any nut flour. Flaxseed meal or flax flour can be replaced with ground flaxseed. Hemp hearts can be swapped for chia seeds. You can add frozen or fresh berries, citrus fruits, or mango to the porridge.
- 1/2 cup quinoa (tri-color mix here)
- 1/3 cup cup flaxseed flour (flaxseed meal or freshly ground flaxseeds will also work)
- 1/3 cup coconut milk (I use Kara or Masale)
- 100 ml of water
- a handful of almonds (or pumpkin seeds)
- 1 tbsp. hemp hearts or chia seeds (optional)
- a pinch of black Himalayan salt (or any high-quality sea salt)
- 1 tsp. coconut oil
- a little sweetener: stevia, coconut sugar, or erythritol (choose your preferred substitute)
It’s best to soak the quinoa overnight. Mix the quinoa, flaxseed flour, coconut milk, raw almonds, salt, sweetener, hemp hearts (if using), and coconut oil in a pot. Bring to a boil, reduce the heat, and cook while stirring for 10–15 minutes. You can cook it longer if desired. Stirring is essential, as the fats can create a crust on the bottom layer and burn.
Here’s a video recipe!
It’s best to soak the quinoa overnight. Mix the quinoa, flaxseed flour, coconut milk, raw almonds, salt, sweetener, hemp hearts (if using), and coconut oil in a pot. Bring to a boil, reduce the heat, and cook while stirring for 10–15 minutes. You can cook it longer if desired. Stirring is essential, as the fats can create a crust on the bottom layer and burn.
Here’s a video recipe!
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