Roast Pumpkin with Walnut Pesto

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.

Ingredients:2 cups of cooked quinoaYour choice of coconut milk / coconut water / rice milk / almond milk / full-fat milk – enough to just cover the quinoa1-2 tablespoons of sweetener – maple syrup / rice malt syrup / raw honeyOptional extras:add 1 teaspoon of cinnamon powderadd 1 teaspoon of cardomom powderadd 4 tablespoons of mixed raw or gently roasted nuts and seeds.Method: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. Serves 4


Keren is the founder of Vital Assurance, and hopes to bring to you her passion for healthy eating and living.

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