Quinoa Breakfast Series #1

The only breakfast porridge you’ll ever need.

Don’t get me wrong, I absolutely love having my gluten free oats for breakfast, but sometimes the thought of plain old protein powder and oats is just a little boring.

That’s when it’s nice to mix it up a little.

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While I would love to be munching on bowls of pure quinoa for breakfast, my student budget just doesn’t stretch quite that far. That’s when I came up with the idea to mix quinoa and oats half and half, resulting in a porridge that is both creamy from the oats and a bit crunchy from quinoa grains. Cook this merry mixture in coconut milk, and you have the most delicious breakfast porridge.

Quick note on the health benefits of quinoa: gluten free, low GI ‘super-seed’ that is a complete protein (meaning it contains all 9 essential amino acids).

I chose to top mine with roasted almonds, banana, blueberries, dried cranberries and a drizzle of maple flavoured xylitol syrup just because it’s what I had on hand, but there are countless other yummy toppings you could get creative with.

With regards to nutrition – I would usually add protein powder and peanut butter/roasted seeds to my oats, so that my breakfast has carbohydrates, protein and fats. But what I really like about this recipe is that you get the carbs from the oats and banana, protein from the quinoa and fat from the coconut milk it is cooked in. Any further adjustments can be made by what you choose to add as toppings.

Quinoa & Oat Breakfast Porridge

  • Servings: 1-2
  • Difficulty: easy
  • Print

A crunchy, creamy, power porridge recipe that must be made in duplicate so that extra can be heated up and munched on for the rest of the week!

-Gluten free – Low GI – Dairy free – Vegan

Ingredients

    FOR THE PORRIDGE:
  • ½ cup dry quinoa
  • ½ cup gluten free oats
  • ½ cup coconut milk
  • Vanilla essence
  • Cinnamon
  • Pinch of salt
  • FOR THE TOPPING:
  • ½ banana, chopped
  • 5 almonds, chopped and roasted
  • Dried cranberries
  • Blueberries
  • Maple flavoured xylitol syrup

Directions

Cook the quinoa in some salted simmering water for 10 minutes. Add oats, coconut milk, cinnamon, vanilla essence and salt and bring to a boil. Reduce the heat and let it simmer for another 5-8 minutes until cooked. On a side note – take my measurements as rough guides and adjust them as required because I usually just eyeball everything.

Add toppings and drizzle with some more coconut milk if desired. Enjoy!


6 thoughts on “Quinoa Breakfast Series #1

  1. Pingback: KITCHEN

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