Quinoa With Chai-Spiced Almond Milk

There’s no better time for a warm, fortifying breakfast than a chilly January morning. So, today, as part of our month of tasty breakfast dishes, we’re sharing a hot cereal recipe that gives oatmeal a run for its money. Sarah Aldrich of the food blog Well and Full tells us how to make a chai-infused quinoa bowl that’s packed with flavor and nutrition…

Quinoa With Chai-Spiced Almond Milk
By Sarah Aldrich of Well and Full

This recipe was inspired by one of my readers, a diabetic and a vegetarian trying to go vegan. She felt frustrated at the lack of vegan breakfast dishes that weren’t laden with simple carbs or sugar. Quinoa was a natural choice, as it’s a complete protein, which helps keep blood sugar steady. You prepare it like you would oatmeal, but the recipe uses almond milk and chai tea, which makes it taste sweet without adding sugars. The whole recipe takes less than a half hour to make, and can even be stored overnight in a mason jar for busy bees on the go in the morning.

Quinoa With Chai-Spiced Almond Milk

You’ll need:

1/2 cup quinoa, rinsed
1 cup unsweetened almond milk
1 chai tea bag
1/2 tbsp coconut palm sugar (optional)
Pecans, coconut and cinnamon for topping

Before cooking, be sure to rinse quinoa well. This removes saponin (quinoa’s natural coating), which can make it bitter.

In a small saucepan, combine almond milk, quinoa and chai tea bag and bring to a boil. Once almond milk is boiling, remove the chai tea bag. Add coconut sugar (if desired) and stir. Reduce heat to a simmer and cook quinoa, covered, for about 15-20 minutes.

When quinoa is done, remove from heat and keep covered for another 5-10 minutes so almond milk can fully absorb.

To serve, put quinoa in a bowl with a little more warmed milk. Garnish with pecans, coconut and a sprinkle of cinnamon.

Quinoa With Chai-Spiced Almond Milk

Thank you so much, Sarah!

P.S. More recipes, including whipped cranberry porridge and cheesy grits with an Italian twist.

(Recipe and photos by Sarah Aldrich . Thanks to Stella Blackmon for helping with this series.)