Peruvian Vegan Quinoa Porridge with Passion Fruit Glaze – A Flavorful Start to Your Day

Allergens

Nuts (almonds)

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/4 teaspoon salt
• 1/3 cup coconut milk
• 2 passion fruits
• 1 tablespoon maple syrup (optional)
• Chopped almonds, for garnish
• Chia seeds, for garnish
• Fresh mint leaves, for garnish

Instructions

1. In a medium saucepan, combine the rinsed and drained quinoa, water, and salt. Bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed.
3. Remove from heat and let it sit covered for another 5 minutes.
4. Fluff the quinoa with a fork and stir in the coconut milk. Cover and set aside.
5. Halve the passion fruits and scoop out the pulp into a fine mesh strainer placed over a bowl, pressing down to extract as much juice as possible. Discard seeds or save them for another use.
6. Stir the passion fruit juice into the quinoa mixture, adding maple syrup if desired for extra sweetness.
7. Divide the porridge into two bowls and garnish with chopped almonds, chia seeds, and fresh mint leaves. Serve warm.

Chef’s Insight

This dish is not only delicious, but it also provides essential nutrients, making it a perfect start to your day or a satisfying breakfast option for vegans and non-vegans alike.

Notes

This recipe is suitable for gluten-free diets. - Adjust sweetness to personal preference by adding more maple syrup or using sweeter passion fruits.