On sunny winter mornings like today’s one often feels in need of something warmer than a regular breakfast smoothie. Today I was also craving something filling, so I decided to prepare a porridge out of quinoa instead of the more typical oat meal or millet. As pomegranate is currently in season, I have it everywhere at the moment – I just love its tangy sweetness combined in various dishes. And I must admit, already the beauty of the little seeds of this fruit make me pick it up from the grocery store shelf. I’ll sprinkle it as a decoration on top of salads and side dishes, as well as use it in sweet dishes.
The seeds of the pomegranate remind me of rubies, and they contain an incredible amount of antioxidants – according to some sources, even 2 to 3 times more so than green tea. It is because of this that the pomegranate is considered a wonderful fruit to support anti-aging purposes. The fruit will also help prevent cardiovascular diseases and certain cancers. The beautiful seeds will help fight inflammation and keep your blood sugar steady helping to maintain insulin sensitivity. What’s most important, though – they’re super tasty!
This porridge serving was so beautiful, I almost didn’t have the heart to eat it (but of course I did). Thanks to quinoa and the coconut this porridge contains many another useful nutrients, such as protein, fibre and healthy fats. I used coconut cream in this recipe, but you can, of course, use coconut milk instead if desired.
Have a great day, beautiful.
Quinoa Porridge with Coconut and Pomegranate
approx. 2 servings
2 dl quinoa seeds
2 dl coconut cream (or 3 dl coconut milk)
2,5 dl water (1,5 dl if you use coconut milk)
0,5 dl coconut flakes
a sprinkle of salt
0,5 Tsp vanilla powder
Start with rinsing the quinoa thoroughly with water. Mix it then in the pot with the coconut cream/milk and water, and add some salt. Cook the porridge until the quinoa seems cooked. Take the porridge of the heat and add in the coconut flakes, vanilla and honey (depending on how sweet you like your porridge). While the quinoa is boiling, you can peel the pomegranate. Here is my tip: cut of the top of the pomegranate and cut four lines on the shell of the pomegranate according to the white sections you see inside the fruit, pull then the sections apart and scrape the seeds out of their shells. Serve the porridge in deep bowls and decorate with coconut flakes and seeds or nuts.