Porridge is one breakfast dish that I love preparing during the weekend since it is heavier than the morning smoothie we wake up with every week day, and my healthy version of this breakfast favorite recipe feels like a total indulgence.
Instead of using oats or grits, I cook a big batch of quinoa and turn it into a sweet and creamy delicacy. I am all about using quinoa in dishes instead of pasta or other grains for numerous reasons. The most important being that quinoa is gluten free and very easy to digest. It never makes me feel heavy or bloated, it contains around 15% proteins and 9 essential amino acids (which nourishes hair follicles from within), and the minerals and vitamins it contains work together to reduce brown spots and promote the production of collagen in the skin.
Related: Healthy overnight oats
Besides transforming quinoa into a morning porridge, I only eat quinoa and other grains for dinner. Why? You will have to wait for a future post to find out! For now, learn how to make this enticing cream of quinoa recipe.
Related: Chia seed pudding
- 1 cup of cooked quinoa
- 1 handful of walnuts
- 1 tbsp flax seed
- 1 tbsp chia seed
- 1 tbsp hemp seeds
- 4 tbsp coconut milk
- 2 tbsp almond milk
- 2 tbsp chopped dates
- 1 tsp cinnamon and nutmeg
- Drizzle of organic honey
- 1 1/2 tsp of bee pollen
- Soak and cook a big batch of quinoa, about 4 cups. Once fully cooked, store in the fridge over night.
- Take one cup of cooked quinoa, and mix the quinoa with the coconut milk, almond milk, cinnamon, nutmeg, chia flax and hemp seeds, and honey.
- Top with walnuts and bee pollen, and serve chilled.
- I serve this dish chilled, but is equally delicious when warmed up.