Moroccan Rosewater & Cardamom Quinoa Porridge with Pomegranate

Low Fat

A 560-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 cup (185g) quinoa, rinsed thoroughly
• 2 cups (480ml) unsweetened almond milk
• 1 cup (240ml) water
• 2 tbsp maple syrup
• 1/2 tsp ground cardamom
• 1/4 tsp rosewater
• 1/4 cup (45g) pomegranate seeds

Instructions

1. Prep: Rinse quinoa thoroughly under cold water. Combine quinoa, almond milk, water, maple syrup, and ground cardamom in a saucepan.
2. Bring the mixture to a boil over medium heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and quinoa is fluffy.
3. Remove from heat and let it sit, covered, for 5 minutes.
4. Stir in the rosewater.
5. Divide the warm porridge between two bowls.
6. Garnish each serving generously with fresh pomegranate seeds.