Quinoa Porridge
Quinoa breakfast porridge with oats, chia, blueberry, almond butter, banana and pumpkin seeds
Equipment
- Weighing scales
- Medium saucepan
- Spatula
- Serving bowl
- Spoon
Ingredients
Soak the night before
- 100 g Quinoa flakes
- 100 g Oats
- 5 g Chia seeds
- ¼ teaspoon Pink salt
- 500 ml Water - filtered
To cook in the morning
- 100 ml Almond milk (or coconut milk )
- 100 g Blueberries
- 100 g Banana
- 20 g Pumpkin seeds
- 40 g Almond butter
- 20 ml Coconut syrup (or honey )
- ¼ each Lime (zest )
- 10 g Almonds - whole
Method
Assemble ingredients
- Add the quinoa, oats, chia seeds, pink salt and water to a small saucepan. Mix well and leave to soak overnight in the fridge.
- The next morning, add the almond or coconut milk and cook out on a low simmer for about 8 minutes.
- Stir regularly and add more water if it gets a little thick.
- Check and adjust the seasoning if necessary, add the lime zest.
- Allow to rest for 2 minutes.
To serve
- Transfer quinoa porridge to warmed serving bowls.
- Garnish with blueberries, almonds and sliced banana.
- Top with almond butter and sprinkle with pumpkin seeds.
- Garnish with a little drizzle of coconut nectar and a twist of lime zest.
- Sit back, relax and enjoy your delicious creation.
Nutrition Facts
Serving: 300gCalories: 352kcalCarbohydrates: 50gProtein: 11gFat: 13gSodium: 197mgPotassium: 338mgFiber: 7gSugar: 10gVitamin A: 31IUVitamin B1: 0.2mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 0.5mgVitamin B6: 0.2mgVitamin C: 5mgVitamin E: 3mgVitamin K: 6µgCalcium: 103mgCopper: 0.4mgFolate: 24µgIron: 3mgManganese: 2mgMagnesium: 112mgPhosphorus: 379mgSelenium: 9µgZinc: 2mg
