I had some leftover Quinoa after last night’s dinner, and, thanks to some inspiration from Rene Johnson of Shanti Yoga Studio, I decided to try making porridge with it. Am I ever glad that I did, because HolyMotherOfGod it was delicious!
This is how I made the nutty flavoured goodness:
Step 1: I put the leftover cooked Quinoa into a saucepan; I’d say it was about 2 cups-ish.
Step 2: I added enough almond milk to cover the Quinoa. This kind of seemed like too much, and I started to second guess myself…but the milk cooked down nicely and it turned out to be a perfect amount!
I use unsweetened almond milk
Step 3: I added in some other ingredients – 2tblsp of Agave Nectar, 1 full scoop of Mila cut Chia Seed, 1 tsp of Vanilla Extract (wish I had the natural stuff, but no luck today!), and a bunch of shakes of Cinnamon (I REALLY like my Cinnamon!).
Step 4: I cooked the whole mixture over medium heat, stirring OFTEN, until it came to a rolling boil and the almond milk was cooked down. It had a thick and creamy consistency at the end.
Step 5: I added fresh strawberries and blueberries, then enjoyed a DELICIOUS and NUTRITIOUS breakfast – yummy!
So why Quinoa instead of oatmeal, you ask? Well, for starters, I had some left over from last night’s dinner, and sometimes I just like to try new things. Secondly, though, Quinoa is so super good for you; it is full of protein and many other nutrients, it’s gluten-free, and it’s high in fiber. You can read more about the health benefits of Quinoa here. If you haven’t jumped on the Quinoa bandwagon yet, you should definitely give it a try!