Makes 6 servings
Here’s a high-protein breakfast, perfect for a busy day. Quinoa grains are naturally coated in a bitter compound (saponin), so it’s best to rinse them before using, even if the packaging claims they’ve been rinsed. However, quinoa grains are tiny and will wash right through a standard colander. Either line one with paper towels and rinse repeatedly but very gently, or invest in a fine-mesh sieve to keep the grains from running down the drain.
2¾ cups almond milk
1¾ cups full-fat coconut milk
1½ cups white quinoa, rinsed
½ cup packed light brown sugar
½ cup sweetened shredded coconut
1 teaspoon almond extract
½ teaspoon table salt
1. Mix all the ingredients in a 4-quart slow cooker.
2. Cover and cook on low for 6 hours. The porridge can stay on the keep-warm setting for up to 4 hours longer.