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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 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

    % Daily Value

  • Calories

    380 cal

  • Total Fat

    4 g

  • Sodium

    170 mg

  • Total Carbohydrate

    80 g

  • Dietary Fiber

    3 g

  • Protein

    8 g

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 Quinoa

  • Amount Per Serving

    % Daily Value

  • Calories

    380 cal

  • Total Fat

    4 g

  • Sodium

    170 mg

  • Total Carbohydrate

    80 g

  • Dietary Fiber

    3 g

  • Protein

    8 g

How to make

Ingredients

  • Porridge:
  • 1 pkg (225 g)

    PC® Organics Quinoa
  • 2

    Cinnamon sticks
  • 2

    Thin 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
  • Gingered Maple Syrup:
  • 1 cup (250 mL)

    PC®100% Pure Maple Syrup
  • 1/4 cup (50 mL)

    Roughly chopped peeled ginger root
  • Pinch

    Salt
  • Toppings:
  • 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 1

    Make 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 2

    Meanwhile, 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 3

    Prepare 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 4

    Discard cinnamon sticks and ginger and spoon Porridge into six bowls. Serve with Gingered Maple Syrup, pumpkin seed mixture and, if desired, cereal cream.

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