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Gingerbread Quinoa Porridge

Photograph by Morena Escardo

Gingerbread is the flavor of the season, and luckily for those of us who love it, it can be used in many more ways than one would think at first. This gingerbread quinoa porridge is proof of it. Why be shy and limit yourself to cookies when you can go crazy and add it to… well… everything?!

Porridges like this one are the ideal breakfast for this time of the year, as they warm our bodies from the inside out and give us tons of energy for the day. And even better, when it cools down and you refrigerate it, it turns into an addictive quinoa pudding that you can serve for dessert, too.

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RECIPE: Gingerbread Quinoa Porridge

Yields 1 portion as breakfast or 2 portions as dessert

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes


  • 1 cup quinoa
  • 1 1/2 cup water
  • 1 1/2 cup coconut cream
  • 2 whole cloves
  • 1 - 2 tablespoons molasses, maple syrup, or raw honey (quantity depends on your taste)
  • 1/2 teaspoon ground ginger (or more to taste)
  • 1/8 teaspoon ground cinnamon
  • A pinch of ground nutmeg
  • 1 medium red apple, cubed (any kind of apple works)
  • 1 teaspoon vanilla extract
  • 2 tablespoons chopped pecans (optional)
  • 2 tablespoons raisins or chopped dates (optional)


  1. Put all the ingredients in a small pan over high heat.
  2. Mix well, and bring to a boil.
  3. Cover, lower the heat to low, and simmer for 25 minutes, stirring occasionally and making sure the bottom of the pan doesn't burn.
  4. Let it cool a little before serving.
  5. Store leftovers in an airtight container in the refrigerator.

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Photograph by Morena Escardo

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Photograph by Morena Escardo

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