Quinoa Breakfast Porridge
- At August 31, 2016
- By Jennifer Steffener
- In Lifestyle
0
Hearty and Energizing
Quinoa Breakfast Porridge
Serves 2 – 3
Prep: 5 Minutes
Cook: 25 Minutres
What You’ll Need:
1 Cup Quinoa
2 Cups Nonfat, Almond, Cashew, or Coconut Milk
1 Pinch of Salt
2 Teaspoons of Flax Seed
3 Tablespoons Maple Syrup
1/2 Lemon, zested
1 Cup Blueberries
Directions:
1. Rinse quinoa in a fine strainer with cold water to remove any bitterness. Make sure the water runs clear and is no longer frothy.
2. Heat your choice of milk in a saucepan over medium heat until warm, 2-3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold in the blueberries.
3. Divide quinoa mixture between 2 bowls; top each with 1 teaspoon of flax seed. Serve and ENJOY!Add-Ons:
– Stir in two teaspoons of unsalted almond or cashew butter while cooking your quinoa to include a healthy fat and protein.
2. Heat your choice of milk in a saucepan over medium heat until warm, 2-3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold in the blueberries.
3. Divide quinoa mixture between 2 bowls; top each with 1 teaspoon of flax seed. Serve and ENJOY!Add-Ons:
– Stir in two teaspoons of unsalted almond or cashew butter while cooking your quinoa to include a healthy fat and protein.
– Substitute the blueberries for raisins, nuts, and/or your favorite fruitShort on time in the morning? This is a great breakfast to prepare the night before! Precook your quinoa with your selected milk and salt ahead of time and refrigerate. When you’re ready to eat, warm up the precooked quinoa with the remaining ingredients and serve.