I love savory breakfasts just as much as the next person, but sometimes I need something sweet. This morning I whipped up this easy quinoa porridge recipe and it was the perfect way to satisfy my sweet tooth in a healthy way. I am sure there are some readers out there who can’t imagine using quinoa in a breakfast setting but trust me when I say it is delicious. I may even like it more than oatmeal, which is hard to do in my book! I also regularly keep cooked quinoa in my fridge which helps on those busier mornings when I am short on time.
I understand not everyone keeps cooked quinoa in their fridge like I do, so this recipe is from scratch. Quinoa does take a bit of time to cook so that tacks on some extra minutes to the prep and cook time, but I can throw it on the stove and finish getting ready for the day without any problems. I am all about simple and delicious meals, unfortunately I don’t have ample time to dedicate to cooking like I wish I did, so recipes like these are perfect for my schedule.
1/2 cup of cooked quinoa
1 cup almond milk (or regular milk)
1 tsp vanilla extract
1 tsp cinnamon
1.) In a small pot, bring quinoa and milk to a boil before covering and reducing to a simmer for 10-15 minutes or until quinoa is cooked and fluffy with a fork. Stir in vanilla and cinnamon while hot.
2.) Remove quinoa from heat and poor into a bowl, adding any extra milk if you like your porridge a bit soupier (I like mine that way).
3.) In a small dish, place blueberries with a little bit of water into the microwave for 10-20 seconds or until they start to burst. Pour those over the center of the porridge, and add any additional blueberries as you like!
4.) Sprinkle shredded coconut and any additional toppings on top. I added chia seeds as well for a bit of extra protein but you can also add flax seeds or almonds. Serve warm and enjoy!