Real quick, I have a little eco tip! I hate getting phone books. Who uses phone books anymore, seriously!? No really, I want to know. It's absurdity. Anyways, you can opt out of receiving them and it just takes a minute, truly. So if you have phone book recycling guilt, just opt out here. And now, a confession. Red quinoa isn't my friend anymore. It was a short relationship. Every time I try to make it, it boils over, a problem I never had with good ol' regular white quinoa. Also, I do not like it's texture. It's like munching on soggy packing peanuts. This is, of course, just my opinion.

Last night, after the umami bomb, I felt like something sweet for dinner. Sweet, but still healthy, so I made some quinoa porridge. It's like steel cut oats, but quinoa instead. It's healthier, heartier and a complete protein! Also, it's just so rustic and lovely.

This quinoa porridge is a healthier take on blueberry pie and oatmeal! It's a little bit chewy, lovingly spiced, and speckled with plump, tart blueberries. The sweetness is cut through with a little lemon zest and topped with crunchy walnuts, pecans and chia seeds for some extra protein.

Blueberry Pie Quinoa Porridge

Serves 1-2

Porridge:
1/2 cup dry red quinoa
1 1/2 cup non-dairy + additional (soy milk)
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
1 1/2 Tbsp. maple syrup
grating of fresh nutmeg
1 tsp. chai latte powder (optional)
heaping 1/4 cup frozen or fresh blueberries
Toppings:
1/4 cup chopped nuts (I used pecans and walnuts)
sprinkling of chia seeds
lemon zest, to taste
fresh lemon squeeze, to taste

In a medium saucepan, combine all the porridge ingredients except for the blueberries. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Allow to cook for about 15-20 minutes, stirring occasionally and ensuring that it doesn't foam over. The quinoa should be the consistency of wet oatmeal when done.

Remove from heat and stir in the blueberries, allowing them to warm up for a few minutes, especially if they're frozen.