Winter Morning Quinoa Porridge

Posted on November 29, 2012 by Amy Krasner

Since the mornings tend to be pretty rushed, I always try to pull together a quick and easily digestible meal. This nutrient-dense, low-inflammatory breakfast option can be made in a matter of minutes!

Ingredients

  • 3/4 cups coconut milk (or any other dairy-free milk alternative)
  • 3/4 cup cooked or sprouted quinoa*
  • 2 Tablespoons ground flax seed
  • Hemp Protein Powder (optional)
  • 1/4 teaspoon cinnamon

Topping

  • 8-10 almonds, chopped
  • Handful of berries

Directions

  1. Heat medium-sized sauce pan. Add coconut milk and quinoa. Stir until heated through.
  2. Add ground flax seed, protein powder and cinnamon. Stir until well combined. Add water or more coconut milk if texture is too thick.
  3. Place mixture into a bowl and top with almonds and berries.

This recipe is a winter spin on my Nutty Yogurt and Quinoa Breakfast creation. 

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