A warm bowl of well-cooked grains is one of my favorite ways to start the day. This porridge is light and easy to digest, with cinnamon, cardamom, cloves, and saffron adding warmth and helping to kindle agni. I like to change up the grains depending on the season and what my body needs. I often combine quinoa or amaranth with rice or oats for a heartier texture while still keeping the porridge high in protein.
This is also a recipe I come back to on busy mornings because it’s so easy to make in the Instant Pot. Add the grains, spices, and water, let the pot do the work, and serve it warm with nuts and seeds on top. If I don’t have time to make the stewed fruit, I’ll add chopped apple or pear straight to the pot, or even a few chopped dates or dried fruit to cook into the porridge.
PREP: 10 min | COOK: 35–40 min | YIELD: 4 servings
Ingredients
½ cup quinoa, rinsed
½ cup basmati rice, rinsed
1 tablespoon ghee
1 cinnamon stick
1 teaspoon ground cardamom
5 whole cloves
6 threads saffron
pinch mineral salt
4-5 cups water
Stewed Fruit:
½ cup water
1 apple or pear, cored & sliced
¼ cup raisins
2 dates, pitted & chopped
½ teaspoon cinnamon
Instructions
Porridge: Rinse the quinoa and basmati rice well and drain. In a medium saucepan, warm the ghee over medium-low heat. Add the cinnamon stick, cardamom, cloves, saffron and sauté for 30–60 seconds, until fragrant.
Add the quinoa, rice, and 4 cups of water and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, stirring occasionally. Add the remaining cup of water as needed until the grains are very soft and the porridge reaches a creamy, soupy consistency. Remove the cinnamon stick and whole cloves before serving.
Stewed Fruit: While the porridge cooks, combine the water, sliced apple or pear, raisins, dates, and cinnamon in a small saucepan. Bring to a gentle simmer and cook for 5–8 minutes, until the fruit is tender but still holds its shape. Add a splash more water if needed to prevent sticking.
To Serve: Spoon the warm stewed fruit over the porridge and serve immediately. Add almond milk, shredded coconut, pumpkin seeds, or other toppings as desired.
Cooking Notes
Instant Pot Instructions: Add the rinsed quinoa and rice, ghee, spices, salt, and 5 cups of water to the Instant Pot. Cook on High Pressure for 8 minutes, then allow a natural pressure release for 10 minutes. Stir well and add more water as needed to reach a creamy, soupy consistency.
Fruit Notes: Apples and pears work especially well for stewing, but you can use whatever seasonal fruit you have on hand. Dried apricots, figs, or prunes can also replace the raisins or dates.
Dosha Notes
V: Use steel cut oats instead of quinoa
P: Reduce cloves
K: Reduce ghee
Nutrition
(Per serving)
Calories: 285–300 kcal
Protein: 6–7 g
Fat: 4–5 g
Carbs: 55–59 g
Sugar: 19–22 g
Fiber: 5–6 g
Shop Kitchen Essentials
White Quinoa
Ghee
Ground Cinnamon
Saffron
