This creamy quinoa based porridge is a wonderfully nutritious way to start these cool spring mornings. We enjoyed it with coconut milk, frozen blueberries, and freshly grated orange zest. 

Almond Apricot Quinoa Porridge
1/2 cup Flourist Golden Quinoa
1/2 cup raw almonds
1/3 cup halved dried apricots
1 1/2 cups milk, plain soy milk or coconut-based milk beverage
1/4 tsp ground cardamom
1/2 tsp pure vanilla
3 inch slice of orange peel 
Optional, to taste, maple syrup
Suggested toppings: fresh apricot, blueberries, blackberries or pear; sliced almonds

Place quinoa, almonds and apricots in a 2 cup glass container, with enough water to cover. Place in fridge overnight. 

The next morning, rinse and drain quinoa mixture in a fine sieve and grind it in a high speed blender or food processor. Place mixture in a small pot with remaining ingredients. Bring to a boil and simmer for ten minutes or until quinoa is tender. If you have a blender, you may find it necessary to blend with some milk. In this case, the mixture will be very smooth. When cooking, ensure a low heat to prevent burning and be sure to stir it often.

Remove the orange peel, sweeten if necessary and serve with your favourite toppings.