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1. Rinse the quinoa under cold running water in a fine-mesh sieve until the water runs mostly clear, then drain well.
0.5 cup quinoa
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2. Add the rinsed quinoa, almond milk, water, salt, ground cinnamon, ground ginger, and black pepper to a small saucepan and stir to combine.
0.5 cup quinoa,
1.5 cup unsweetened almond milk,
0.5 cup water,
0.1 tsp salt,
0.5 tsp ground cinnamon,
0.2 tsp ground ginger,
1 pinch black pepper
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3. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low, cover, and simmer, stirring occasionally, until the quinoa is tender and the texture is creamy and porridge-like, about 15 minutes.
0.5 cup quinoa,
1.5 cup unsweetened almond milk,
0.5 cup water
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4. Remove the saucepan from the heat and stir in the vanilla extract, coconut oil, and liquid stevia. Cover and let stand for 3 to 5 minutes to thicken slightly while you prepare the toppings.
0.5 tsp vanilla extract,
1 tsp coconut oil,
10 drop liquid stevia
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5. Roughly chop the almonds and walnuts, then place them in a dry skillet over medium-low heat with the pumpkin seeds and toast, stirring frequently, until fragrant and lightly golden, 3 to 5 minutes. Transfer to a small bowl to stop the cooking.
2 tbsp almonds,
2 tbsp walnuts,
1.5 tbsp pumpkin seeds
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6. Stir the chia seeds, hemp seeds, flaxseed meal, and shredded coconut into the warm toasted nut and seed mixture.
1 tbsp chia seeds,
1 tbsp hemp seeds,
1 tbsp flaxseed meal,
1 tbsp unsweetened shredded coconut
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7. Divide the warm quinoa porridge between two bowls, then generously spoon the nut and seed mixture over the top of each bowl. Serve immediately while warm.
0.5 cup quinoa,
2 tbsp almonds,
2 tbsp walnuts,
1.5 tbsp pumpkin seeds,
1 tbsp chia seeds,
1 tbsp hemp seeds,
1 tbsp flaxseed meal,
1 tbsp unsweetened shredded coconut
