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Recipe starts at 7:09
Quinoa Porridge with Orange Cashew Cream
A belly and soul-warming quinoa porridge cooked in almond milk speckled with cranberries. The porridge is refined with a deliciously creamy yet tangy cashew and orange cream, complemented with seasonal winter fruits like grapefruit and mandarins. A side of maple syrup and warm almond milk to serve.
This recipe is part of the vegan brunch at home series.
- Creates: 2 warm bowls of porridge
- Dietary: V | VG | GF | can be made nut-free
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- 1/2 cup quinoa*
- 2 cups almond milk (or any other plant-based milk), more to serve and adjust for consistency
- 1 tsp vanilla extract
- 2 tbsp maple syrup (optional)
- Pinch of salt (optional)
- 2 tbsp dried cranberries
- 1 tbsp almonds
- 1 tbsp sunflower seeds
- Serve with: almond milk, maple syrup, seasonal fruits
Orange Cashew Cream
- 1 cup cashews, soaked overnight or in boiling water for 30 minutes and drained
- 1 fresh orange, peeled and roughly chopped
- 1 tbsp orange zest
Orange Cashew Cream
- Blend the cashews and oranges in a food processor or blender until smooth.
- Pour milk into a medium-sized saucepan over medium-heat. Stir until the milk starts to bubble.
- Add in quinoa and stir well. Let the milk come to a gentle boil and reduce heat to low. Cover with a lid and let it simmer for 10-15 minutes or until most of the liquid is absorbed.
- Add in vanilla, maple syrup, salt, cranberries and maple syrup if desired. Stir and let it cook over low heat for another 5-10 minutes until the quinoa is tender. Add more milk if the quinoa starts to become dry or you want a creamier texture^.
- Pour the porridge into a bowl and mix in almonds and sunflower seeds. Top generously with the cashew and orange cream. Serve with more milk, maple syrup and seasonal fruits (best if citrusy!).
*Use any coloured quinoa – red and black grains will have a crunchier texture so add more milk and simmer for longer if you want to soften it more.
^I usually add in 1/2 cup and simmer for 1-2 minutes to get a creamier consistency.
- How to make it nut-free: use coconut yoghurt blended with oranges to substitute for cashew cream. Sub coconut milk instead of almond milk and omit almonds.
How to Make it Whole Foods
At Embody Nourish, we promote a plant-based diet that comprise mainly of whole foods. This means no oil (even ‘healthy’ oils such as coconut or olive oil), refined or processed foods. However we understand that this ideal is not yet mainstream so we strive to accomodate everyone while encouraging small changes.
You can make this quinoa porridge recipe whole foods by:
- Making your own almond milk instead of a store-bought one
- Using vanilla bean instead of extract
- Omitting maple syrup and salt – we recommend using dates/date syrup or yacon syrup if you want a ‘healthier’ sweetener