Quinoa Breakfast Porridge
This is a simple breakfast treat that’s good all year round. You can eat it warm in the winter or refrigerate and eat it cold in the summer. You can even make it ahead of time for your week and have breakfast “on-the-go” for several days. Quinoa has the highest amount of protein of all the grains, is gluten free and a complete amino acid. This makes it a great choice for breakfast or even an afternoon snack.
I love this recipe because it requires very little measuring, so it’s very easy to whip up anytime.
Ingredients:
2 cups vanilla almond milk (homemade is best, but try to buy one without any sugar)
1 cup quinoa, rinsed in cold water*
2 pinches salt
3-4 dashes cinnamon
1-2 dashes cloves
Dash vanilla extract
Directions:
Add the cold milk and quinoa to a stock pot with all the other ingredients and bring to a boil. Once it’s at a boil, lower to a simmer and cover. Simmer for about 15 minutes. Do not stir. If it starts to bubble over, just lift the lid to let some of the excess steam out and then return the cover to the pot until done. You may have to lift the lid several times, so keep an eye on it. When it’s finished, taste and adjust seasonings to your liking.
I ate it just like this. But you can certainly add any mix-ins you like.
Mix in ideas:
Pumpkin puree,
sliced bananas,
cranberries, strawberries, blueberries, raspberries, black raspberries, cherries,
pomegranate seeds and pistachios,
flax seeds, pumpkin seeds, walnuts, pecans,
raisins,
drizzle of honey or maple syrup, etc.
Some folks may even want to add a dollop of yogurt on top for a creamier feel and an extra dose of probiotics.
Be creative and make it your own! Allow the flavors to change with the seasons. It keeps it interesting and allows you the best absorption of nutrients because your ingredients will be fresh. Enjoy!
*It’s best to rinse quinoa before you use it, as this process will remove a natural protective coating the grain contains, called phytic acid. This coating is difficult to digest and can lead to gut distress if not washed away.
- 2 cups vanilla almond milk (homemade is best, but try to buy one without any sugar)
- 1 cup quinoa, rinsed in cold water*
- 2 pinches salt
- 3-4 dashes cinnamon
- 1-2 dashes cloves
- Dash vanilla extract
- Add the cold milk and quinoa to a stock pot with all the other ingredients and bring to a boil.
- Once it's at a boil, lower to a simmer and cover.
- Simmer for about 15 minutes. Do not stir. If it starts to bubble over, just lift the lid to let some of the excess steam out and then return the cover to the pot until done. You may have to lift the lid several times, so keep an eye on it.
- When it's finished, taste and adjust seasonings to your liking.
- I ate it just like this. But you can certainly add any mix-ins you like.
