Chai-Spiced Quinoa Breakfast Porridge

• 86
  1/4 cup pecans, roughly chopped

  Higher Power Raw Foods Sprouted Pecans86$9.40Buy from Higher Power Raw Foods
• 93
  3/4 cup quinoa, rinsed and drained

  Organic Quinoa 12oz (340g)93$9.95Buy from Health Ranger Store
• 88
  1 cup coconut milk

  Ceres Organics Coconut Milk - 400ml88$3.00Buy from L'Organic
• 3/4 cup water
• 88
  1/2 tsp ground cinnamon

  Organic Cinnamon Ground88$9.99Buy from Spicely Organics
• 72
  1/4 tsp ground cardamom

  Organic Cardamom Ground72$4.99Buy from Spicely Organics
• 84
  1/4 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 1 pinch salt
• 91
  2 tsp maple syrup

  Vermont Maple Syrup91$8.95Buy from Boston General Store

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1. 1

   Place the pecans in a dry medium saucepan over medium heat and toast, stirring constantly, until fragrant and lightly golden, about 2 to 3 minutes; transfer to a small dish and set aside.

2. 2

   Add the rinsed quinoa, coconut milk, water, ground cinnamon, ground cardamom, ground ginger, and salt into the same saucepan.

3. 3

   Bring the liquid to a lively simmer over medium-high heat, stirring gently to blend the spices, which takes about 3 minutes.

4. 4

   Reduce the heat to low, cover with a tight-fitting lid, and simmer gently until the quinoa is tender and the liquid is mostly absorbed, about 13 to 14 minutes.

5. 5

   Remove the saucepan from the heat, stir in the maple syrup, cover again, and let sit undisturbed to steam for 2 minutes.

6. 6

   Divide the warm porridge between two bowls and garnish evenly with the reserved toasted pecans before serving.