Quinoa Porridge- A recipe rewrite.
You guys. Cubby’s serves breakfast. BREAKFAST. And it’s a good breakfast too. I think I will make it a regular outing, with friends. BUT in the meantime, I made a new recipe. A recipe rewrite.
It’s better than oatmeal, but if you don’t like quinoa, use oatmeal. You’ll still get great filling, protein packed breakfast. And you can make the porridge and it refrigerates and freezes well. Just pull out what you need, reheat and add your own toppings.
I like the look of the tri-color quinoa.
Orgain Organic Protein Almond Milk is also my favorite.
Simmer the quinoa until nice and thick.
Add blueberries, blueberry jam, or huckleberries. That would be super fantastic.
Then add sliced almonds, unsweetened coconut, diced mango, flax seeds, sliced bananas, and whatever else you love. Oh, and do some granola with pumpkin seeds too.
Then eat. A little goes a long way. And it’s super good. Healthy.
1 cup tri color quinoa
2 tsp. vanilla extract
1 tbsp. cinnamon
2 cups water
1 cup Orgain Organic Protein Almond Milk
Pinch of Kosher salt
In a large pot, bring to a simmer, the quinoa, vanilla, cinnamon, water, pinch of salt. Add 1/4 cup t0 1/2 cup sweetener: unrefined coconut sugar, brown sugar, steevia, or agave nectar. Simmer on medium to low heat for 15 minutes. Remove from the heat and serve with toppings. The porridge reheats well, and can be frozen too.
Diced mango, bananas, strawberries, blueberries, huckleberries
Chia seeds, flax seeds, sliced almonds, pumpkin seeds
Pure maple syrup, sprinkle of cinnamon, granola
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