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Overnight Soaked Quinoa Porridge

It is particularly important to soak quinoa before cooking as it enhances digestibility and neutralizes phytic acid. With minimal prep the evening before, this cooks up very quickly in the morning. Feel free to substitute other gluten-free grains such as amaranth, millet, or even brown rice. Make a double batch and freeze for several breakfasts.

Original Recipe Yield 3 servings
 
Ingredients

1/2 cup quinoa
1 TBS fresh lemon juice
1/4 teaspoon ground cinnamon
1 1/2 cups almond milk, coconut milk, or other nut milk
1/2 cup water
1 tablespoon Coconut Secret coconut nectar (optional)
1 teaspoon vanilla extract (optional)
1 pinch sea salt
1 tsp cinnamon (optional)

Directions

1. The night before, place the quinoa in a saucepan and cover with warm, filtered water. Add lemon juice. Soak for 12-24 hours in a warm place.
2. The next morning (or 12-24 hours later), drain and rinse the quinoa.
3. Place quinoa back into saucepan. Add the almond milk, water and vanilla and stir in the brown sugar and salt. Bring to a boil, and then cook over low heat until the porridge is thick and grains are tender, about 15 minutes. Add more water if needed if the liquid has dried up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.
4. Serve as is, or with a small amount of fresh or frozen berries.
   

Variations

Add ¼ cup of chia seeds at the time of cooking if desired.
Top with chopped sunflower or hemp seeds for added protein and fats.