LIVING GLUTEN FREE
March 27, 2017
A bright and hearty breakfast for a cold morning, this quinoa porridge is fast becoming one of my favourites.
The nutty quinoa taste is complemented with the use of almond milk, and nicely contrasted by the natural sweetness of blueberries and vanilla.
I make a batch on a Sunday night so Monday and Tuesday's breakfasts are sorted (I'm sure I'm not the only one who struggles to get out of bed let alone makes a nutritious breakfast early in the week).
Plus, it's much easier hauling yourself out of bed when you know a pretty purple protein-rich porridge (how's that for alliteration?!) is ready and waiting.
Let's do it!
Blueberry quinoa porridge
1 cup tricolour quinoa2.5 cups unsweetened almond milk2 teaspoons cinnamon2 teaspoons vanilla bean paste (or 2 fresh vanilla pods)1 teaspoon allspice2 tablespoons desiccated coconut2 teaspoons maca powder1 cup frozen blueberries
Garnish1 punnet fresh blueberries
Place quinoa and two cups of almond milk in a large saucepan over high heat.
Bring the mixture to the boil, stirring occasionally, then reduce to medium heat.
Add the remaining ingredients and continue to cook for 10 minutes, stirring continuously and squashing the frozen blueberries.
Stir in the remaining almond milk, then divide into four bowls.
Top with fresh blueberries.