Although the concept of quinoa porridge has been around for years, I’ve only recently really incorporated it into my breakfast routine. During the week I mostly stick to smoothies, quick oatmeal or bircher muesli, whilst at the weekend, when I have the additional 10 minutes, quinoa porridge has been a real favorite. At first I wasn’t sure whether I’d like the nutty flavor for breakfast but I usually end up slathering my breakfast in nut butters, so there really isn’t anything to worry about.
As per my usual porridge recipe, I spruce this recipe up with a generous dash of cinnamon and sliced banana. The banana gives it natural sweetness, whilst cinnamon gives it a warm flavor. If you prefer more sweetness, feel free to add a drizzle of honey or maple syrup into the mixture. I like mixing porridge oats and quinoa, which makes this porridge very creamy. However, for additional creaminess I added a heaping tablespoon of coconut yoghurt and topped everything off with fruit and toasted almonds.
serves 1 (gf, vegan)
- 1/4 cup quinoa, rinsed
- 1/4 cup porridge oats (gluten-free, if desired)
- 250ml almond milk
- 70ml water
- a dash of cinnamon
- 1/2 banana, sliced
- optional: 1-2 tbsp. coconut yoghurt
- To serve: nuts, fruit
In a saucepan mix the rinsed quinoa, porridge oats, almond milk, water and cinnamon and turn on to a medium heat. Let the mixture simmer for approximately 5 minutes whilst stirring, then add the sliced banana. After another 5 minutes the mixture should have thickened to a porridge consistency. Remove from heat and if desired, add 1-2 tbsp. of coconut yoghurt for additional creaminess.
Transfer to a bowl and serve with fruit and nuts.