A recipe taken from my cookbook – Eat Like you Love Yourself and perfect for a warming breakfast as the mornings are becoming a bit more chilly!
Quinoa is such a versatile grain that really makes a wonderful breakfast porridge! It’s a grain that balances all the doshas and its not too hard on the digestion. I’ve added a few of my favourite accomplishments to this one, because what’s porridge if not a vehicle for toppings! You can also throw a small handful of toasted granola or almonds onto this if you’re in need of a little texture.
Quinoa Vanilla & Blueberry Porridge
Serves 2, Cooking Time: 30 Mins
What’s in It:
- 1 cup fresh water
- ½ cup quinoa
- 1 cup of milk of your choice
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg
- Pinch of salt
- ¼ cup blueberries (fresh or frozen)
- Maple syrup to top (optional)
How to make it:
Wash the quinoa very well under cold water and strain. In a medium saucepan over medium to high heat, cook quinoa with water, and salt until soft.
Add milk, vanilla, nutmeg and cook until creamy. Then finally stir through the blueberries and allow them to soften a little before taking the pan off the heat. If it gets too dry, just add a bit more milk or water to find your desired consistency.
Serve in bowls and top with a drizzle of ghee and a splash of maple syrup if you’re so inclined.
Love this recipe and want more, find it HERE.