Quinoa Breakfast Porridge

QUINOA BREAKFAST PORRIDGE

Featured Oil: Hojiblanca Extra Virgin Olive Oil (or sub with Vanilla Extra Virgin Olive Oil for sweeter flavor!)

Featured Vinegar: Cranberry Raspberry Dark Balsamic

1. Bring the following into a boil in a medium size pot:

• • 1 cup uncooked quinoa, rinsed
  • 1 can (13.5 oz.) unsweetened can of coconut milk or almond milk
  • 1/4 cup water
  • 2 Tablespoons pure maple syrup, or sweetener of choice
  • 1/4 teaspoon of salt
  • 1/2 teaspoon vanilla

2. Once at a boil, turn heat down to simmer and cover with a tight-fitting lid. Cook, covered, until most of the liquid is absorbed - about 18 to 20 minutes. Remove from heat and let sit for 10 minutes. Remove lid and fluff quinoa.

2. Split into four bowls when ready to serve, or store the extra in the fridge. Top your tasty breakfast with:

• • 1 Tablespoon Hojiblanca Extra Virgin Olive Oil
  • 1 Tablespoon Cranberry Raspberry 18-Year Aged Dark Balsamic
  • Puffed Amaranth, granola, toasted coconut, fresh fruit or whatever toppings your heart desires!

3. Enjoy outside with a cup of tea!