Quinoa Porridge with Gingered Maple Syrup and Pumpkin Cranberry Topping | PC.ca
  • Home
  • Recipes
  • Quinoa Porridge with Gingered Maple Syrup and Pumpkin Cranberry Topping

Quinoa Porridge with Gingered Maple Syrup and Pumpkin Cranberry Topping

Bowl of porridge with pumpkin seeds and cranberries on top on a wooden round cutting board next to a spoon with a glass of milk

PC Organics Organic Quinoa

Quinoa Porridge with Gingered Maple Syrup and Pumpkin Cranberry Topping

Protein-rich quinoa makes a great porridge choice, keeping you feeling full from breakfast until lu...

Protein-rich quinoa makes a great porridge choice, keeping you feeling full from breakfast until lunch. Pumpkin seeds and peppery ginger complement its earthy, nutty taste.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 6
  • Dish Type: Vegetarian
  • Season: Winter
  • Course: Main
  • Main Ingredient: Quinoa
  • Amount Per Serving

  • Serving Size

  • Sodium

    170 mg

  • Sugars

  • Protein

    8 g

  • Calories

    380 cal

  • Total Fat

    4 g

  • Dietary Fibre

Quinoa Porridge with Gingered Maple Syrup and Pumpkin Cranberry Topping

Bowl of porridge with pumpkin seeds and cranberries on top on a wooden round cutting board next to a spoon with a glass of milk

PC Organics Organic Quinoa

  • Amount Per Serving

  • Serving Size

  • Sodium

    170 mg

  • Sugars

  • Protein

    8 g

  • Calories

    380 cal

  • Total Fat

    4 g

  • Dietary Fibre

How to make

Ingredients

  • 1 pkg (225 g)PC® Organics Quinoa
  • 2Cinnamon sticks
  • 2Thin slices ginger root, peeled (about 1/8-inch/3 mm thick coins)
  • 1/4 tsp (1 mL)Salt
  • 2 cups (500 mL)2% milk
  • 1/4 cup (50 mL)PC® 100% Pure Maple Syrup
  • 1 cup (250 mL)PC®100% Pure Maple Syrup
  • 1/4 cup (50 mL)Roughly chopped peeled ginger root
  • PinchSalt
  • 1/4 cup (50 mL)Pumpkin seeds, toasted
  • 1/4 cup (50 mL)PC® Cranberries Sweetened Dried Fruit
  • 1-1/2 cups (375 mL)Cereal cream or milk (optional)

How to make

  • Step 1Make Porridge: In large saucepan, combine quinoa, cinnamon, ginger, salt, milk, maple syrup and 2 cups (500 mL) water; bring to a boil over medium-high heat, stirring constantly. Reduce heat to simmer, cover and cook for 20 to 25 minutes, stirring occasionally, or until quinoa is very soft.
  • Step 2Meanwhile, make Gingered Maple Syrup: In small saucepan, combine maple syrup, ginger, salt and 1/2 cup (125 mL) water. Bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Strain mixture through fine-meshed sieve into small pitcher. Discard ginger.
  • Step 3Prepare Toppings: In small dry frying pan, cook pumpkin seeds over medium-high heat for 5 to 8 minutes, stirring constantly, or until they puff up and turn golden brown. Cool. In small bowl, stir together seeds and cranberries.
  • Step 4Discard cinnamon sticks and ginger and spoon Porridge into six bowls. Serve with Gingered Maple Syrup, pumpkin seed mixture and, if desired, cereal cream.

Similar recipes