Looking for something new to try for breakfast? This porridge is delicious, healthy, and easy to make. Bonus- it is vegan and gluten free.
The main ingredients are quinoa and almond milk.
I browned 3/4 cup uncooked quinoa for about 7 minutes over medium heat. Make sure to stir frequently so it does not burn! You just want to toast it a little.
I added about 1/4 tsp of pumpkin spice and a dash of nutmeg to the quinoa while I browned it. You could add cinnamon. (I didn't have any.) This is the part where your kitchen starts to smell amazing!
After the quinoa is browned, add 2 cups of unsweetened almond milk.
Add 1/2 tsp of vanilla extract. Use real vanilla, not that fake vanilla "flavored" stuff.
I didn't have any brown sugar, so I added a little maple syrup. (Real maple, not maple "flavored" syrup. With all due respect to Mrs. Buttersworth, you don't want to know what is in that stuff.)
It will seem like I told you to add too much milk. Chill out. I did not. It is 2 cups of almond milk for 3/4 cup of quinoa. It is suppose to look like that. It will cook down.
After it comes to a boil, REDUCE HEAT TO LOW, cover, and cook for about 45 minutes or until it is porridge-y. Open the lid and stir a couple of times while cooking.
I tasted it while it was cooking and decided it needed a little something. So I threw in a little Vanilla Al'Mondo Super Protein. If you happen to have some in your fridge, I highly recommend it.
It is done when it looks like this. See? Porridge-y.
It is delicious all by itself.
It is better if you add a little fruit and chopped almonds. Enjoy!
- 3/4c Quinoa
- 2.0c Unsweetened Almond Milk
- 1/4tsp Pumpkin pie spice
- 1.0pch Nutmeg
- 3/4tsp Vanilla extract
- 1.0pch Salt
- 1/4c Odwalla Vanilla Al'Mondo Super Protein
- 1.0tsp Pure maple syrup