Quinoa Porridge

Here’s a recipe for a delicious, hot breakfast: a much-needed thing on a cold winter morning. Over the years, I have had a love-hate relationship with quinoa. It took a while, but I finally got the hang of cooking quinoa, and have begun to really enjoy it. What’s even better is that quinoa is a nutrient-packed powerhouse, so it’s delicious and good for you.

1/2 cup uncooked quinoa
1 cup water
1/2 tsp. cinnamon
Pinch coarse sea salt
1/2 cup low-fat milk or unsweetened soy milk
1 apple, diced
1/2 cup blueberries or sliced strawberries
1/8 cup chopped pecans or walnuts
Agave syrup (optional)

Add quinoa, water, cinnamon and salt to a small pot and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until most of water has been absorbed. Add milk and simmer uncovered for an additional 10 minutes. Stir in apple, berries and nuts. Cover and let sit for 10 minutes before serving. Porridge will thicken during this time. If desired, drizzle with agave syrup before serving.

Recipe from Clean Eating Magazine

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