Sprouted quinoa makes a lovely porridge, creamy and delicious. A barely sweetened blackberry cardamom sauce and chopped pistachios finish the porridge for an easy, nourishing breakfast.
Makes about 4 servings
For the Porridge
- 1 cup sprouted quinoa
- 2 cups whole milk
- 1/8 teaspoon fine sea salt
For the Cardamom Blackberry Sauce
- 2 cups blackberries
- 2 tablespoons dark maple syrup
- 1/4 teaspoon ground cardamom
To Serve
- Chopped Pistachios
Toss the quinoa into a medium saucepan, pour in the milk, and stir in the sea salt. Bring it all to a boil over high heat, then turn the heat down to medium-low, cover the saucepan, and allow the quinoa to cook until tender, and until the porridge is thickened—about 15 minutes—lifting the lid to stir it occasionally.
While the quinoa cooks, tip the blackberries and cardamom into a small saucepan. Pour in the maple syrup and warm them together over medium-low heat until the blackberries release their liquid, then turn up the heat to medium-high until the blackberries soften and their juices thicken to a fine syrup.
To serve the porridge, spoon the quinoa into bowls and top with the blackberry cardamom sauce and chopped pistachios.
