Diet: Dairy Free, Gluten Free, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 1
Preparation Time: 3 minutes
Cooking Time: 7 minutes
Total Time: 10 minutes

Description

I love this dish. Its a great way to variate your breakfast bowl from the ever popular oats to something just as nutritious!

Many people think that quinoa is a cereal grain but in fact it is a pseudograin.

If you’re wondering what a pseudograin is, it is a food that resembles a grain but is not biologically in the same group. Cereal grains are the seeds of grasses, belonging to a group called monocots. Quinoa is a seed from broadleaf plants and so does not belong to the grain family, it belongs to another group called dicots.

Whilst many people leading a paleo lifestyle would typically avoid cereal grains and pseudograins, there are some paleo followers who permit quinoa into their diet.

Quinoa is an excellent source of plant-based protein. In my opinion its one of the best vegan protein sources because it is a complete protein, meaning it contains all of the essential amino acids (complete proteins are normally only found in animal foods).

I really enjoy eating this porridge as a way to variate my weekly breakfasts. It’s a quick one to make and, if you’re busy, you can always prepare it the night before and then its ready for you to eat the next day!

Adding variation and diversifying your diet is key to gain a full spectrum of nutrients, so don’t always assume that porridge oats are the only answer to a healthy breakfast. There are some other yummy options out there for you to try and I’m sure you will love this!

Ingredients

• 1/2 cup quinoa flakes
• 1 cup plant-based milk (e.g. hazelnut, almond, coconut, cashew)
• 1 handful blueberries
• 1 handful raspberries
• 1 tbsp honey, to serve (if you are vegan use maple syrup)
• 1 heaped tbsp flaked almonds, toasted

Method

1. Add the quinoa flakes into a small saucepan and then pour in the milk.
2. Place on a medium heat for 3 minutes until the porridge starts to thicken. Keep stirring and alter the temperature as you like depending on how thick the porridge starts to get. Remove from the heat once cooked.
3. Pour the porridge into a breakfast bowl.
4. Meanwhile, toast the flaked almonds for 4 minutes in a pan on a medium heat. Keep tending to them as they can burn very easily.
5. Wash the raspberries and blueberries in some water and add into the porridge bowl, serving with some drizzled honey and the toasted almonds when they're ready. Enjoy!