I came back last night from a wonderful trip to New York City. NYC is one of my favorite cities and every time I go, I discover new places, try new restaurants and explore parts of the city I had never been to. This time was no different. We ate at some of the most delicious restaurants and punctuated our days with stops at some of the city’s best coffee shops. My highlight was undoubtedly our incredible Thanksgiving dinner at the very inspired Café Clover, definitely a new favorite of mine. I think I’m slowly recovering from a food coma.
This week was all about pleasure and indulgence, and I obviously didn’t deprive myself. So when I woke up at home this morning, my body was screaming for something green. But while it was 15 degrees and sunny when we left NYC, we came back to a cold and rainy Toronto. So I also craved a warm and comforting breakfast. This is how the idea of a green porridge came about. This is basically the warm version of a green smoothie. Why haven’t I thought about this before? It’s seriously delicious. This porridge will definitely be happening in my kitchen very soon, and I bet many more times this season.
This is the second post of my simple weekend post series, in which I keep things short and sweet. So without further ado, I’m leaving you with the recipe.
To all of you dear American friends, I hope you had the loveliest Thanksgiving celebrations. I have a feeling this porridge would be a delicious way to help you recover for the holiday excesses. I hope you are all having a wonderful weekend (the last of November!!! Yay!), wherever you are.
Notes: I chose quinoa for its fluffiness and slightly crunchy bite, but I bet millet, amaranth or even regular rolled oats would be delicious too. I used my homemade almond milk, but feel free to use your favorite plant-based milk.
Green Quinoa Porridge
- 1 tsp coconut oil
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 2/3 cup white quinoa
- 1 2/3 cup unsweetened almond milk or any other plant-based milk
- 1 tbsp chlorella or spirulina powder
- 1 tsp maple syrup optional
- 1 large banana mashed
- Goji berries chopped pistachios, pumpkin seeds, hulled hemp seeds
Place quinoa into a fine-mesh strainer and rinse thoroughly under running water. Drain.
Place almond milk into a blender and add the chlorella or spirulina powder and maple syrup. Blend to combine.
Heat coconut oil in a small saucepan over medium heat. Add cinnamon and vanilla extract and stir. When the spices are fragrant, about 30 seconds, add the rinsed quinoa and stir to coat. Toast for another 30 seconds.
Reserve 1/3 cup of the green milk for serving. Add the rest of the milk (1 1/3 cup) to the quinoa and stir. Bring to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until most of the milk is absorbed and you get a thick and creamy consistency (about 20-25 minutes). Add the mashed banana to the quinoa and stir to combine. Cook for about one more minute.
Spoon the hot quinoa into two bowls and top with goji berries, chopped pistachios, pumpkin seeds and hemp seeds (or any of your favorite toppings). Pour some extra green milk on top if you like.
The grass is green where you water it.