Quinoa porridge

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Quinoa porridge is one of my favourite breakfasts at the moment, especially with some fresh homemade nut milk. If you have a batch of cooked quinoa in the fridge, this breakfast can be made with 1 cup of cooked quinoa, heated up in 1 cup of nut milk! Alternatively, follow the steps below to make a warm cereal in the morning. Quinoa is a gluten-free grain, rich in nutrients and high in protein, vitamins and minerals, fibre, and amino acids. So, this porridge is great for getting your brain going in the morning, and works well with the addition of maca powder, which can increase energy. Maca is an ancient root from Peru which has a malty flavour and is packed with vitamins.

Quinoa porridge
Serves 1

1/2 cup quinoa (soaked overnight)
1/2 cup water
1 cup almond milk (or any other nut milk, brazil nut tastes amazing in this!)
1 tsp vanilla extract
Pinch of nutmeg +cardamom
1 tsp maca powder (optional)
1 mashed banana (optional, but recommended)

In the evening, soak the quinoa overnight – place it in a bowl with about 1 cup of filtered water, cover, and leave on the work top. Soaking activates the quinoa, enhancing the goodness and making it easier to digest. In the morning, drain and rinse the quinoa, place it in the boiling water, cover and cook on a low heat for 12 minutes. After this time, add the nut milk, a pinch of nutmeg and cardamom and the vanilla. If using a banana, mash this in a small bowl and add to the pan. Mix in the maca powder and stir for a couple of minutes until most of the milk has dissolved.

Top your porridge with fruit/nuts/seeds/superfoods. My favourite combination is banana quinoa porridge with cashews, goji berries, cacao nibs and sunflower seeds. What’s yours?