QUINOA PORRIDGE – 2 WAYS {vegan, gluten free}

This is my new favourite breakfast. It’s ridiculously quick and easy to prepare and to cook. I prefer the texture so much more to normal cooked oats – and that’s not mentioning the incredible health benefits of quinoa!

Even though it’s usually considered a grain – quinoa is actually a seed! It’s very versatile, and has a slight nutty taste which I love. Quinoa is most definitely a superfood; it’s high in protein; containing all the essential amino acids, making it a complete protein. This is amazing for anyone on a plant based diet. It’s naturally gluten free and is also high in fibre, potassium, calcium, magnesium, zinc and iron (again – amazing for vegan diets).

Below I’ve included two very simple versions of the breakfast – vanilla + cinnamon and chocolate cake batter quinoa porridge. They’re both delicious and take no preparation at all – making them perfect for a quick breakfast before a busy day!

SIMPLE VANILLA + CINNAMON QUINOA PORRIDGE


INGREDIENTS

  • 1/4 cup ground quinoa (I simply grind it in my blender for a minute or so until a powder forms!)
  • 1/4 cup gluten-free quick cook oats
  • 1/2 cup plant mylk
  • 1/2 cup filtered water
  • 1-2 tsp pure maple syrup (to taste)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Pinch sea salt

METHOD

  1. In a medium sized saucepan, add the quinoa, oats, water and plant mylk and bring to the boil – stirring constantly. Then, turn the heat down to simmer.
  2. Add the maple syrup, vanilla, cinnamon, sea salt and stir well.
  3. When the consistency is thick and creamy, take off the heat and spoon into a bowl. Top with your favourite toppings! I like frozen fruit, banana coins, and a generous helping of nut butter.

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CHOCOLATE CAKE BATTER OATS

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INGREDIENTS 

  • 1/4 cup ground quinoa
  • 1/4 cup gluten-free quick cook oats
  • 1/2 cup plant mylk
  • 1/2 cup filtered water
  • 1 tbsp cocoa/cacao powder
  • 1-2 tsp maple syrup (to taste)
  • 1/2 tsp vanilla extract
  • Pinch sea salt

METHOD

  1. In a medium sized saucepan, add the quinoa, oats, water and plant mylk and bring to the boil – stirring constantly. Then, turn the heat down to simmer.
  2. Add the cacao powder, maple syrup, vanilla, sea salt and stir well.
  3. When the consistency is thick and creamy, take off the heat and spoon into a bowl and top with your favourite toppings!

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