- 1 cup quinoa, rinsed
- 1/4 cup pitted dates, diced
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup water
- 1 1/2 cup skim milk, plus more for serving
- Kosher salt
- 1/4 cup chopped toasted pecans
How to make this recipe
In a medium saucepan, combine the quinoa with the dates, cinnamon and nutmeg. Add the water, milk and a pinch of salt and bring to a boil. Cover and cook over low heat until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Divide the porridge into bowls, sprinkle with the pecans and serve.
One Serving: 517 cal, 15 gm fat, 1.6 gm sat fat, 80 gm carb, 9 gm fiber, 19 gm protein.