Moroccan Vegan Quinoa Porridge with Spiced Date Compote and Almond Crumble

Allergens

Nuts (Almonds)

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups unsweetened almond milk
• 1/4 teaspoon salt
• 2 tablespoons coconut oil
• 1/2 cup raw almonds, chopped
• 1/2 cup medjool dates, pitted and chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon honey or agave syrup (for vegan option)
• Optional: fresh berries and mint leaves for garnish

Instructions

1. a. Rinse quinoa under cold water until the water runs clear. In a medium saucepan, combine quinoa, almond milk, and salt. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until quinoa is cooked and has absorbed the liquid. Remove from heat and let stand for 5 minutes. b. Meanwhile, in a small saucepan, melt coconut oil over medium heat. Add chopped almonds and cook, stirring frequently, until golden brown. Transfer to a plate to cool. c. In another small saucepan, combine dates, cinnamon, ginger, and honey or agave syrup. Cook over low heat for 5 minutes, stirring occasionally, until dates are softened and the mixture becomes a compote like consistency. d. To serve, divide quinoa porridge evenly between two bowls. Top each with half of the spiced date compote and almond crumble. Garnish with fresh berries and mint leaves if desired.

Chef’s Insight

This Moroccan-inspired vegan breakfast is perfect for entertaining or a special weekend treat.

Notes

Quinoa is a complete protein, making it an excellent choice for vegans seeking plant-based protein sources.