I love a good porridge. This porridge is basically a leftover and clean out fridge kinda a porridge and its delicious. Topped with plenty of fruit, it makes an excellent nutritious breakfast. If you don’t have (**cooked quinoa or whole grain rice/ buckwheat/ barley/ millet ) left over sitting in the fridge, make a cup and cool the previous night to add with oats.
**This works really well with the other cooked whole grains suggested.
Makes about 3 servings
Ingredients
- 1/2 cup uncooked quinoa cooked in 1 cup water (or 1 cup leftover cooked quinoa you could also used whole grain rice/ buckwheat/ barley/ millet)
- 1 pinch sea salt
- 1 cup quick cooking oats
- 2 cups almond milk or any milk you have on hand’
- 1/2 vanilla extract
- 1/2 tsp ground cinnamon
Toppings
- fruit purée: açai, mango, berry
- fresh seasonal fruits
- activated chia seeds
- nuts or nut butter
- dried fruits
- A small drizzle of maple syrup or local honey (optional)
- Place 1/2 cup rinsed quinoa, 1 cup water and a pinch of salt in a saucepan.
- Bring to a boil, lower the heat immediately to a low simmer and let gently cook for about 10 minutes.
- Leave it covered so the excess moisture is absorbed cooled.
- Combine the cooked quinoa, vanilla, cinnamon with oats and stir in the milk.
- Cover and leave it in the fridge over night.
- Next day serve in bowls topped with fruits, fruit purée, and the suggested toppings.
- Stays well for up to 2-3 days in the fridge covered.
Leave a Reply