Cinnamon Quinoa Porridge with Honey and Freeze-Dried Berry Crumble

Warm cinnamon quinoa simmers into a honeyed porridge, finished with freeze-dried berry crumble and pumpkin seeds. As Stars Over the Chuño Fields remembers, highland frost once preserved Andean harvests for the Inca storehouses.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 5g fiber

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Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup milk
• 1 tsp ground cinnamon
• 3 tbsp honey
• 1/2 cup freeze-dried mixed berries
• 1/4 cup pumpkin seeds
• 1/4 tsp salt

Instructions

1. 1Rinse quinoa well under cold water.
2. 2Combine quinoa, water, milk, cinnamon, and salt in a medium saucepan and bring to a boil.
3. 3Reduce to a simmer, cover, and cook for 15 minutes until quinoa is tender and liquid is absorbed.
4. 4While porridge cooks, lightly toast pumpkin seeds in a dry skillet until fragrant.
5. 5Divide porridge into bowls, drizzle with honey, sprinkle with crushed freeze-dried berries and toasted pumpkin seeds.