Quinoa Porridge
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 people 1x
Ingredients
Scale
- 40 g pre-soaked quinoa
- 150 ml water
- 50 ml almond mylk
- 30 g walnuts
- 75 g berries (optional)
- 1 tsp cinnamon
Instructions
- Rinse quinoa
- Bring water to a boil
- Add quinoa and bring back to a boil, cover, and reduce heat
- Cook for 10 minutes or until the liquid is absorbed
- Stir in the almond mylk over a low heat to heat the mylk a little
- Pour into serving bowl and top with cinnamon, walnuts and berries
Notes
- I use all varieties of quinoa including tri-colour quinoa
- Blueberries, strawberries or raspberries are great, however, any berries or raisins can be used, I enjoy having fruit for my breakfast & as quinoa is technically a seed with all the essential amino acids this is a highly nutritious meal
- I also like my Quinoa Porridge with apples that have been cooked down with a little water & cinnamon
- Walnuts I eat for brain health but any nuts or seeds would work for good fats, protein & texture
- Instead of almond mylk use alternative nut mylk, rice mylk, oat mylk
- Quinoa should be soaked for ideally 12 hours or overnight in twice their amount of water to remove phytic acid making them easier to digest and also reduces cooking time
