Naturally vegan and gluten free, this Golden Milk Quinoa Porridge Bowl is an anti-inflammatory, plant-based bowl of goodness with a warm, sweet flavor that will help you heal from the inside, out.
In the Instant Pot, combine the washed quinoa and coconut milk. Whisk together well.
Set to high pressure and cook for 1 minute. Allow to stand for 10 minutes on natural pressure relief.
Carefully remove the lid and stir in the vanilla, turmeric, cinnamon, ginger, black pepper, and salt.
Top with pears, raisins, and coconut flakes as desired.
On the Stove Top
Rinse the quinoa under cold water.
Combine the quinoa and coconut milk in a medium sauce pan and place over medium heat.
Bring to a boil, then reduce the heat to simmer and cover with a tight fitting lid. Cook 10-15 minutes until most of the liquid is absorbed.
Remove from the heat and stir in the rest of the ingredients: vanilla, turmeric, cinnamon, ginger, black pepper, and salt.
Top with pears, raisins, and coconut flakes as desired.
Notes
*Note - if your porridge feels too thick, add more coconut milk until you reach your desired consistency.*If you're new to cooking with Turmeric, consider using a 1/2 teaspoon to get started.