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Chamomile Quinoa Porridge with Banana Brûlée

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Creamy quinoa porridge gently infused with chamomile, vanilla, and cinnamon, then topped with sweet caramelized banana brûlée. This cozy breakfast combines floral, nutty, and warm flavors with a crisp sugary finish.

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups milk of choice
  • 2 chamomile tea bags
  • 1 cup water
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup coconut milk or additional milk, optional for extra creaminess
  • 2 ripe but firm bananas
  • 2 tablespoons granulated sugar or coconut sugar
  • Pinch of cinnamon, optional
  • Chopped almonds or pecans, optional
  • Chia seeds, optional
  • Toasted coconut, optional
  • Maple syrup or honey, optional
  • Extra milk, optional

Instructions

  1. Rinse the quinoa thoroughly under cool running water in a fine-mesh strainer and drain well.
  2. Add the milk to a saucepan and warm gently over medium-low heat until hot but not boiling.
  3. Add the chamomile tea bags and steep for about 5 minutes. Remove the tea bags, gently pressing out some of the liquid without tearing them.
  4. Add the rinsed quinoa, water, cinnamon, and salt to the chamomile-infused milk.
  5. Bring to a gentle simmer, cover, and reduce the heat to low. Cook for 15 to 20 minutes, stirring occasionally, until the quinoa is tender and most of the liquid has been absorbed.
  6. Stir in the maple syrup or honey, vanilla extract, and optional coconut milk. Add a splash of additional milk if needed for a creamier consistency.
  7. Peel the bananas and slice them lengthwise or into thick rounds. Arrange them cut-side up on a heat-safe baking sheet.
  8. Sprinkle the bananas evenly with the granulated or coconut sugar and optional pinch of cinnamon.
  9. Caramelize the sugar with a kitchen torch until bubbling and golden. Alternatively, place the bananas briefly under an oven broiler and watch continuously until the sugar caramelizes.
  10. Divide the warm chamomile quinoa porridge among four bowls and top each serving with brûléed banana.
  11. Finish with optional chopped nuts, chia seeds, toasted coconut, maple syrup or honey, or a splash of extra milk and serve immediately.

Notes

  • Rinse the quinoa thoroughly before cooking to remove its naturally bitter-tasting saponin coating.
  • For a coconut chamomile variation, replace part of the regular milk with coconut milk and serve with toasted coconut.
  • Berries, sliced pear, or chopped apple can be added for extra fruit.
  • Stir almond butter, cashew butter, or tahini into the finished porridge for extra richness.
  • Ginger, cardamom, or nutmeg can be added for additional warming spice.
  • For a dairy-free version, use almond, oat, coconut, or another plant-based milk.
  • Without a torch or broiler, cook banana slices in a skillet with a little coconut oil and cinnamon for an easier caramelized topping.
  • Store leftover quinoa porridge without the banana topping in an airtight container in the refrigerator for up to 4 days.
  • Reheat the porridge with a splash of milk and prepare the banana brûlée fresh for the best crisp texture.

Nutrition

Find it online: https://thefamilycooking.com/chamomile-quinoa-porridge-with-banana-brulee/