It’s cold in Colorado today. Really cold.
I’m in for the day, working on my book, and decided to mix business with pleasure; I broke out the InstantPot.
I made this super-quick and super-yummy porridge starring So Delicious Pumpkin Spice Coconut Milk. (You could easily substitute plain coconut beverage or almond or soy milk and maybe add a dash of pumpkin pie spice?)
It warmed me right up!
Here’s the very easy recipe:
Pumpkin Spice Porridge
by
Ingredients (Serves 4)
- 1/2 cup quinoa
- 1/4 cup amaranth
- 1/4 cup couscous
- 2 cups So Delicious Pumpkin Spice Coconut Milk
- 1/4 cup water
- Pumpkin seeds (optional)
- Dried cranberries (optional)
Instructions
Add quinoa, amaranth, couscous, coconut milk and water to the InstantPot.
Cook using the manual setting for 10 minutes, natural release.
Serve with pumpkin seeds and dried cranberries.
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2 thoughts on “Pumpkin Spice Porridge”
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JL, where did you find this pumpkin spice coconut milk? That sounds so perfect right now since it’s still freezing cold and just doesn’t wanna stop snowing. I don’t have an InstantPot. How long would I have to cook this porridge? Just as long as I’d normally cook my quinoa?
@a53d3abc0155dad41e9163804c533f14:disqus, last year Sprouts (in Colorado Springs) carried the So Delicious nogs and beverages. I chose mixed grains that cook at about the same time so I just suggest checking out cookbooks – or Google – for stovetop porridge cooking times. My guess is to bring the liquid and grains to a light boil, reduce the heat, cover and simmer for 8 – 10 minutes and then start checking on it for doneness. Hope that helps!