Quinoa And Oat Breakfast Porridge

• 2 cups unsweetened almond milk, divided, see notes above
• 1 cardamom pod, crushed with the flat side of a knife
• 1/2 a bay leaf, fresh is best
• 1/2 cup quinoa, red is nice for color
• 3/4 cup rolled oats, extra-thick if you can find them, see notes above
• 1 teaspoon coconut oil
• 2 tablespoons maple syrup
• 1/4 teaspoon kosher salt, plust more to taste
• toasted coconut, toasted almonds, fresh berries such as strawberries and blueberries, for garnish

1. Place 1 cup of the almond milk, the lightly crushed cardamom pod, and the 1/2 bay leaf in a small pot. Bring to a simmer, reduce heat to low, and keep warm.
2. In a medium pot, combine the quinoa with 1 cup of water. Add a pinch of salt. Bring to a boil, turn heat to low, cover, and cook until tender, about 20 minutes. Remove from heat, and let stand covered.
3. In another medium pot, combine the oats, remaining 1 cup almond milk, 1/4 cup water, coconut oil, maple syrup, and salt. Bring to a simmer, then turn heat to low and cook until oats are tender, about 10 minutes. Taste. Add more salt to taste if necessary.
4. Add 1/2 cup of the cooked quinoa to the oats along with 1/2 cup of the infused almond milk, taking care to leave the bay leaf and cardamom pod (and any seeds) behind. Stir to combine. Taste. Add more salt if necessary. Add more quinoa to taste (or save extra quinoa in the fridge in an airtight container for porridge on a future morning).
5. To serve, pour 1/4 cup of the warm, cardamom-infused almond milk into each bowl. Spoon porridge over top. Top with toasted coconut, almonds, and berries if using.

unsweetened almond milk, cardamom, bay leaf, quinoa, rolled oats, coconut oil, maple syrup, kosher salt, coconut

Taken from food52.com/recipes/70896-quinoa-and-oat-breakfast-porridge (may not work)