Spiced Coconut Apple Breakfast Quinoa
After a good night’s sleep, your digestive fire, or agni, is weak at the beginning of the day and must be rekindled with light, warm food. This supports more efficient and complete digestion, metabolism and nutrient absorption by the body.
I’ve had this warming quinoa porridge on repeat for the last two weeks while we’ve been experiencing a deep freeze here in Chicago. By using quinoa as the base, you get the added benefits of a natural protein source. I add almonds and coconut for healthy fats to keep me fueled all morning but this can be easily customized.
According to Ayurveda, the qualities of this recipe are warm, oily and moist. Thus, they counter-balance qualities of increased air/space (Vata), which predominate in winter. Try a bowl during colder months to help you feel nourished, whole and grounded.
Ready in 10 minutes or less.
Ingredients
2 cups water
1 cup quinoa, rinsed
1/4 cup almonds, soaked
1 tablespoon coconut oil
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 cup raisins, soaked
2 tablespoons dried & unsweetened shredded coconut
1 fresh apple, diced (I like fuji or gala)
Servings: 2
Prep Time: 5 Minutes
Total Time: 20 Minutes
Preparation
In a small saucepan, combine water and quinoa. Bring to a boil, reduce to a simmer and cover. When the liquid has been absorbed, remove from heat and set aside.
While the quinoa is cooking, soak almonds and raisins in water- in separate bowls.
**I cook my quinoa in a rice cooker (the same way as white rice) and soak my almonds/raisins while doing my morning routine!
Drain almonds and roughly chop.
In a small pan, melt coconut oil and add nutmeg and cardamom. Stir until fragrant. Then add chopped almonds for 2-3 minutes, just long enough to barely start to brown. Then immediately add the coconut oil/spice/almond mixture to the quinoa. Toss and then add the remaining ingredients (drained raisins, coconut, apple) and combine well.
Be well,
Avanti Kumar-Singh, MD
