Protein Powered Quinoa Porridge
Quinoa breakfast porridge with oats, chia, blueberry, almond butter, banana and pumpkin seeds
Equipment
- Weighing scales
- Saucepan - medium size
- 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
Ready 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: 250gCalories: 714kcalCarbohydrates: 102gProtein: 22gFat: 26gSodium: 397mgPotassium: 664mgFiber: 15gSugar: 22gVitamin A: 59IUVitamin C: 9mgCalcium: 192mgIron: 6mg