Quinoa Porridge
Start your day with a luxurious twist on a breakfast classic - creamy quinoa porridge! This nutrient-packed dish combines the nutty goodness of quinoa with the creamy richness of light coconut milk and coconut yogurt.
Ingredients
- 1 cup quinoa soaked overnight and drained
- 1 13.5 ounce can light coconut milk
- 1¼ cups almond milk to make a total of 3 cups liquid with the coconut milk
- 2 tablespoons maple syrup or honey optional for sweetness
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup coconut yogurt
- 1 cup fresh berries such as blueberries, strawberries, or raspberries
- 2 bananas sliced
Instructions
Soak the Quinoa:
- Soak the quinoa overnight in plenty of water. Drain and rinse the quinoa thoroughly before using.
Cook the Quinoa:
- In a medium saucepan, combine the soaked quinoa, coconut milk, and almond milk. The total liquid should be 3 cups (1 can coconut milk, about 1 ¾ cups, plus enough almond milk to make 3 cups total).
- Add the ground cinnamon, ground nutmeg, vanilla extract, and salt. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
Prepare the Porridge Base:
- Stir in the maple syrup (or honey) and coconut yogurt into the cooked quinoa. Mix well to combine and heat through for about 2-3 minutes until warm.
Assemble the Porridge:
- Spoon the quinoa porridge into bowls. Top each bowl with fresh berries and sliced banana. Sprinle with chia seeds and chopped almonds.
Nutrition
Calories: 371kcalCarbohydrates: 59gProtein: 8gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 334mgPotassium: 505mgFiber: 6gSugar: 19gVitamin A: 65IUVitamin C: 12mgCalcium: 170mgIron: 2mg
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