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Spiced Quinoa Cream Cereal with Dates

 

by Jessica Sandhu

 

Serves 4

  • 1 cup quinoa 

  • ¼ cup chopped dates

  • 2 teaspoons pure maple syrup

  • 1 to 1 ½ teaspoons ground cinnamon

  • ½ teaspoons ground cardamom

  • ¼ teaspoon fine sea salt

  • ½ cup milk, any kind

  • 6 tablespoons slivered almonds, toasted (or whole roasted and chopped)

 

Instructions

  1. In a medium saucepan, combine 4 cups of water with all the ingredients except the milk and almonds. Bring the mixture to a boil over high heat. Cover, reduce the heat to low, and simmer until the grains are almost tender, about 10 minutes, stirring now and then as the cereal thickens. 

  2. Uncover and let simmer gently until most of the remaining liquid is absorbed, about 5 minutes. Remove from the heat and stir in the milk and almonds. Serve hot.

Options

  • Amaranth cream cereal: Use 1 cup amaranth and 4 cups water. 

  • Millet cream cereal: Use 1 cup millet and 3 cups water. 

  • Creamy: Use milk, almond milk, soy milk, hemp milk and or coconut milk.

  • Spicy: Use cinnamon, cardamon, ground or fresh ginger, turmeric, nutmeg, and/or all spice. 

  • Sweet: Use dried fruit (dates, figs, cherries, apricots, etc.), maple syrup, or coconut sugar.

  • Nuts and seeds: Use flax, chia, sunflower and/or pumpkin seeds: walnuts, pecans, almonds, cashews, pistachios, and/or hazelnuts.