The Poor Porker / Quinoa Porridge Recipe
Quinoa porridge with fresh coconut milk, berries and raw cashews
Here’s what you’ll need:
1 cup dried quinoa
6 cups water
1 cup shredded, unsweetened coconut. We really like Bob’s red mill
1 handful assorted organic berries
1 small handful raw cashews
1-teaspoon (or to taste) grade a maple syrup, honey or agave
For homemade coconut milk
Boil 4 cups of purified water, and then cool for 5 minutes. Put 1 cup of coconut into a blender, and then pour hot water over the coconut. Let sit for 3 minutes then blend on high for 30 seconds. Using a fine mesh strainer and a funnel, drain your milk into a ball jar or lidded carafe. Using a spoon, press the coconut to get all the extra liquid out. Chill and remove the hardened layer of coconut oil that will form at the top…VOILA! Covered milk will last 5 days in your refrigerator. You’ll never want to buy the canned stuff again, I promise!
Bring 2 cups of water and 1 cup of dried quinoa to a boil, then cover set to a low simmer for around 15 minutes. Taste it, you’ll want a slight bite, like al dente pasta.
Put 1 cup of cooked quinoa into a bowl; add berries, raw cashews, fresh coconut and sweetener to taste. Enjoy!