A gluten-free, dairy-free power breakfast that's great any time of the year and ready in 20 minutes.
Course Breakfast
Cuisine American
Keyword Gluten-free
Essential Ingredient Quinoa
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 2people
Ingredients
1/2cupquinoa
1 1/2cupsoat milkor other non-dairy milk
1/4teaspoonfine sea salt
1/4teaspooncinnamon
1 Tablespoonnut butter
1Tablespoonpure maple syrup
fresh fruits to garnish
hemp hearts, chia seeds, ectto garnish
Instructions
Place quinoa in a fine sieve and rinse well with cold water. This gets rid of the saponin coating and ensures your quinoa will not be bitter. Drain.
In a small pot, combine the quinoa, oat milk, salt and cinnamon. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes or until the quinoa is fluffy. The milk should be all absorbed.
Remove the pot from the heat and stir in the nut butter (if desired).
Divide the quinoa porridge between two bowls. Drizzle with maple syrup and a little additional milk. I like to add creamy coconut milk.
Garnish the bowl with fresh fruit such as berries, bananas, diced apple or citrus. Sprinkle sunflower seeds, hemp hearts or chia seeds on top - whatever you have on hand. Serve warm.