Spiced Quinoa Porridge with Apricots
The Spiced Quinoa Porridge with Apricots is a nutritious breakfast for two. It starts with simmering milk and water in a saucepan, to which you add chai tea bags to infuse the liquid with a warm, spiced flavor. After steeping for five minutes, the tea bags are removed, making way for rolled quinoa flakes and some of the chopped dried apricots to be stirred into the mix. This concoction is then brought to a boil before being simmered under a lid, allowing the quinoa to cook until it's soft and has absorbed most of the liquid. Once cooked, the porridge is dished into bowls and garnished with the remaining dried apricots, giving a sweet chewiness to each bite. Chopped hazelnuts add a delightful crunch and nuttiness, while a dollop of plain yoghurt introduces a creamy tang.
- 250 milliliters Milk
- 250 milliliters Boiling Water
- 2 chai Tea Bags
- 100 grams Rolled Quinoa Flakes
- 3 tablespoons Chopped Dried Apricots or 2 tbsp Apricot Jam
- 3 tablespoons Chopped Hazelnuts
- 2 tablespoons Plain Yoghurt, to serve
- Simmering the Tea Base:
By combining milk and water in a saucepan over medium heat. Bring the mixture just to a simmer, then introduce the tea bags into the liquid. Allow the tea to steep for 5 minutes, infusing the liquid with its rich flavors.
- Cooking the Quinoa:
Once the tea has immersed, remove and discard the tea bags. Add the quinoa flakes and half of the dried apricots to the saucepan. Increase the heat to bring the mixture to a boil, then immediately lower the heat to maintain a gentle simmer. Cover the saucepan with a lid and let the quinoa cook for about 10 minutes.
- Serving with Toppings:
After the quinoa is fully cooked, remove the saucepan from the heat. Distribute the quinoa porridge evenly among bowls. Garnish each serving with the remaining dried apricots (or substitute with apricot jam if preferred), a sprinkling of hazelnuts, and a dollop of yoghurt for added creaminess and flavor.
