Chef Scott Sundermeyer of Cobo Center in Detroit shares his Quinoa Porridge recipe

March 01, 2016

Ingredients

  • 3 cups water
  • 1 cup vanilla almond or soy milk
  • ½ cup maple syrup
  • 1 tablespoon Madagascar vanilla pure extract
  • 1 tablespoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 cup red or tan quinoa
  • 1 cup dried fruit or fresh berries (optional)

Instructions

1. Place water, milk substitute, maple syrup, vanilla, cinnamon and salt in a large saucepan over high heat; bring to a boil. Add quinoa, reduce heat and simmer 25 minutes, or until thick and creamy.

2. Stir in fruit if using and serve hot.

Yield: 6 (½-cup) servings

Chef’s Note: Honey or brown sugar can be used in place of maple syrup.

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Ingredients

  • 3 cups water
  • 1 cup vanilla almond or soy milk
  • ½ cup maple syrup
  • 1 tablespoon Madagascar vanilla pure extract
  • 1 tablespoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 cup red or tan quinoa
  • 1 cup dried fruit or fresh berries (optional)
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