Move over boxed cereal and oatmeal. Quinoa is here to spruce up your chilly-weather-breakfast-routine with this easy stovetop porridge recipe. Instead of using water to cook these nutritious seeds (that’s right, quinoa is not a grain), add almond milk to create a creamy porridge-like consistency that will make your tastebuds so much happier. This hearty morning meal is packed with natural sweetness, plus lots of protein and complex carbs to help keep you fueled throughout your day. Best part: There’s yummy almond butter at the bottom of every bowl that gets warm and gooey from the hot quinoa on top.
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By Amie Valpone
- 1/2 cup quinoa
- 1/2 cup unsweetened almond milk, plus more as needed for cooking
- 1/4 teaspoon ground cinnamon
- Pinch sea salt
- 1 tablespoon creamy almond butter
- 1 cup fresh fruit (berries, apples, pears, etc.)
- 2 tablespoons sliced almonds
- 2 tablespoons unsweetened coconut flakes
Cook quinoa in a medium saucepan with the almond milk and a pinch of sea salt until the quinoa is fully cooked and fluffy, about 15 minutes. Stir every 2 minutes to ensure the quinoa does not stick to the bottom of the pot. Remove from the heat, add the cinnamon and mix well. Set aside and fluff the quinoa with a fork, then cover and let sit for 5 minutes.
Drizzle the almond butter on the bottom of two bowls or glasses, then portion the quinoa on top. Top the quinoa with the fruit, almonds and coconut flakes and serve.
Store leftovers in a sealed container in the refrigerator for up to 2 days.
Yield: 2 Servings
Photography by Amie Valpone