What can I say?
This is probably one of the best finds for me. It’s quick, easy and incredibly filling. When I have it for breakfast, I have no need for a mid-morning snack.
It’s interesting how filling it is, yet it doesn’t feel heavy in the stomach.
This quinoa porridge has become a regular breakfast meal, especially when I need something quick to start the day – and I don’t have enough time to make some gluten free bread.
I left 1 cup of quinoa soaking overnight (that’ll make about three to four bowls of porridge).
On the following morning, I drained the quinoa and put it in a small pot with clean water (1 1/2 cups). Added 1 tablespoon of vegan spread, 2 tablespoons of honey* and 1/2 teaspoon of nutmeg (can be cinnamon or galangal powder. Whichever you prefer).
* Vegans: you can use maple syrup or molasses to sweeten the porridge.
Cook the ingredients for 15-20 minutes, at medium to low heat, until the quinoa grains are soft.
Add 4 tablespoons of coconut milk powder to the porridge in the pot and stir until the powder is completely dissolved.
In a bowl, put the porridge, some dried fruits, seeds, buckwheat, goji berries and coconut flakes.
You can keep the remaining porridge (without the berries and dried fruits) in a glass jar with a lid in the fridge for two to three days. Add the dried fruits and seeds, or coconut yogurt, when served.