Quinoa Porridge is a fabulous, protein rich alternative to an oat based porridge. It's a gluten and grain-free breakfast that is super delicious and nutritious. It’s a great way to use up left over quinoa so next time you are planning a quinoa based meal, make sure you cook a bit extra for breakfast the next day.
2 cups of cooked quinoa
Your choice of coconut milk / coconut water / rice milk / almond milk / full-fat milk - enough to just cover the quinoa
1-2 tablespoons of sweetener - maple syrup / rice malt syrup / raw honey
add 1 teaspoon of cinnamon powder
add 1 teaspoon of cardomom powder
add 4 tablespoons of mixed raw or gently roasted nuts and seeds.
In a pot, mix the quinoa, milk, sweetener and optional extras and heat until it is just hot (but not boiling).
Top with some additional nuts and seeds / chia seeds / coconut / cacao nibs and fresh fruit such as banana or berries.