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 quinoa 2.5 cups unsweetened almond milk 2 teaspoons cinnamon 2 teaspoons vanilla bean paste (or 2 fresh vanilla pods) 1 teaspoon allspice 2 tablespoons desiccated coconut 2 teaspoons maca powder 1 cup frozen blueberries
Garnish 1 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.