Golden Quinoa Porridge

Add nuts, sprouts and pumpkin seeds, fatty fish such as red or white or spinach to the saffron porridge for even tastier and more nutritious.

Ingredients

• 300 g quinoa
• 150 ml cream, 20-30% fat
• 2 yolks
• 50 ml dry white wine
• 10 saffron strands
• cinnamon for serving, optional

Directions

1. Soak saffron in white wine for 15–20 minutes.
2. In a saucepan, bring 2 cups water to a boil, season with salt and quinoa and cook, stirring occasionally, until it boils. Close the lid and simmer over low heat until all the water is absorbed.
3. Meanwhile, stir in the cream and yolks until smooth. Strain if desired to get rid of the protein strands.
4. Pour saffron wine and cream yolks into quinoa. Stir to distribute the color evenly. Turn off the heat, cover the pan with a towel and let it brew a little, 7-10 minutes. Serve the quinoa hot.