This gluten and grain-free breakfast can be as simple as the quinoa and choice of milk, but much more nutritious and delicious with the optional extras. It’s a great way to use up left over quinoa.
Quinoa Porridge is a fabulous, protein rich alternative to an oat based porridge. It’s also my next recipe to feature on JamieOliver.com – my twist on Jamie’s Banana and Cinnamon Porridge recipe. Enjoy!
2 cups of cooked quinoa
Your choice of coconut milk, coconut water, rice milk, almond milk or full-fat milk, enough to just cover the quinoa.
My personal preference is the coconut milk – delicious!
1-2 tablespoons of sweetener (rice syrup, maple syrup or raw honey)
In a small saucepan, place the quinoa, sweetener, optional extras and milk of your choice and heat until just hot (but not boiling).
Top with the nuts or seeds and serve immediately. I like this served with slightly acidic fruits like citrus fruits (orange and grapefruit), pineapple, kiwifruit, passion fruit or berries (to cut through the creaminess of the porridge). Banana is lovely too.
Make with your favourite dairy free milk.
Leave out the nuts and top with a mix of seeds.
Use rice syrup as a sweetener. Serve with low-fructose fruits such as berries.
Time Saving Tip
If cooking quinoa for a meal, always cook up extra to have for breakfast.
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