Cranberry Orange Sunrise Porridge with Toasted Almonds

Edited by Tara Fitzpatrick

YIELD: about 17 cups

1½ qts. water
1 tsp. kosher salt
2 lbs. Sunrise Blend with Quinoa Flakes
1 qt. soy milk
⅓ cup honey
1½ cups dried cranberries
1 scant tsp. orange zest
1 cup toasted sliced almonds for garnish

1. Bring water to a boil with kosher salt; stir in Sunrise Blend with Quinoa Flakes.
2. Remove from heat and let rest, covered, for 20 minutes. Stir in soy milk, honey, cranberries and orange zest.
3. Mix well and adjust sweetness to taste. Garnish with toasted almonds before serving.

Serving Suggestion: Serve with extra soy or skim milk and brown sugar or honey if desired.
Recipe and photo: Indian Harvest