My love for hibiscus all started with this book by dr. Greger, but also on his platform dr. Greger often shows how much he loves hibiscus because of the amazing health benefits. I love the taste (even unsweetened), but I realized the other day just how beautiful the hibiscus flower is. Inspired by the color I create this delicious hibiscus infused chai quinoa porridge. If you love this hibiscus drink you’ll probably also love this morning porridge.
And fellow chai-lovers, you’re going to want to dig into this bowl too. Just make sure you bring your appetite, because this bowl is a pretty filling breakfast porridge.
I think quinoa is a great breakfast food. I mean with 8 grams per cup, this gluten-free seed-like grain is a good source of protein, magnesium, calcium, and fiber. A bonus is that getting enough protein in your meals will make you feel satiated longer afterwards.
These brightly colored hibiscus leaves are quite powerful and known for their high levels of antioxidants. Dropping a few of these leaves in your breakfast porridge might be not that weird of an idea, right? I use dried hibiscus leaves that you can find at the tea section in your supermarket, whole food store or online.
The hibiscus flower can be labeled as ”flor de Jamaica” (in Latin) or as ”gumamela” (Philippine name). The taste is quite tart and tastes very similar to cranberry juice, hence the sweetener in this recipe. Of course, this is personal and you can choose to leave out the sweetener.
If you’re ready for a delicious filling breakfast bowl, let’s get started. And don’t forget to let me know if you’re going to make this recipe by tagging #thegreencreator.
- 100 grams / one cup of quinoa
- 200 ml almond milk
- A few dried hibiscus leaves
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 2 dashes ground cloves
- Optional:1 tablespoon date syrup or any other sweetener of choice
- Unsweetened coconut flakes and/or berries for topping
- Bring milk to a full simmer in a small saucepan. Add quinoa and hibiscus leaves and reduce heat to a lower setting. Cover the pan (leave a tiny crack for steam to escape), and let simmer until about two-thirds of the milk has been absorbed. Add more milk or water if the porridge becomes too dry.
- Remove from the heat and stir in the date syrup, vanilla and spices. Return the pan to the stove, covering again and continue to cook the quinoa on low until almost all the milk has been absorbed, just for a few minutes.
- If desired, serve with additional milk and garnish with coconut flakes, berries and/or additional date syrup.