Quinoa Breakfast Porridge with Honey and Toasted Seeds

Creamy quinoa porridge simmered with milk and cinnamon, finished with honey and crunchy toasted pumpkin and sunflower seeds. It nods to highland Andean grains in Frost on the Black Potatoes, where Altiplano mornings and Inca storehouse foodways steady the village through the dry months.

Serves 4

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Ingredients

• 1 cup quinoa
• 3 cups water
• 1 cup milk
• 3 tbsp honey
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. 1Rinse quinoa under cold water until the water runs clear.
2. 2Combine quinoa, water, milk, cinnamon, and salt in a medium saucepan and bring to a boil.
3. 3Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
4. 4While porridge cooks, toast pumpkin seeds and sunflower seeds in a dry skillet over medium heat for 3-4 minutes until fragrant.
5. 5Stir honey into the finished porridge, divide into bowls, and top with toasted seeds and a drizzle of remaining honey.