Quinoa Porridge Landscape_Elika Takser
|

Quinoa Porridge Recipe (Vegan, Gluten-Free)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Quinoa Porridge Portrait_Elika Tasker

Quinoa Porridge

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elika
  • 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

  1. Rinse quinoa
  2. Bring water to a boil
  3. Add quinoa and bring back to a boil, cover, and reduce heat
  4. Cook for 10 minutes or until the liquid is absorbed
  5. Stir in the almond mylk over a low heat to heat the mylk a little
  6. 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

Similar Posts