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I love my soaked oats, but quinoa porridge just takes yummy plant-based protein breakfast to a whole new level. If you haven’t tried quinoa porridge yet, try this recipe inspired by the brekkie pro Pauline Hanuise – you’ll be hooked instantly!
Quinoa is a gluten free superfood that’s a complete source of protein, which helps your body restore (especially after a workout) and gives you an energy boost that lasts for a while. Make it with nut milk of your choice and then play with toppings – for this one, I combined creamy avocado with zesty kiwi and crunchy coconut chips, and the result was phenomenal. Here’s the recipe – bon appetit!
Ingredients to cook:
- 1/2 cup quinoa (for maximum benefits and even easier digestion, soak it in 1 cup filtered water and 2 tbsp of apple sider vinegar or lemon juice in a covered glass jar for 12-24 hours, then rinse 2-3 times)
- 1/2 cup water
- 1/2 cup almond milk (I use Califia or make my own)
Place the quinoa in a pan, and then add 1/2 cup water, 1/2 cup almond milk and a pinch of sea salt. Bring to a boil. Reduce the heat to low and simmer, covered, for about ten minutes or until the liquid is fully absorbed. Fluff with a fork, then add the following toppings:
- 1/4 chopped avocado
- 1 chopped kiwi
- 1 tbsp hemp seeds
- 1 tbsp raw honey
- Dang coconut chips
- Drizzle of tahini or nut butter
- Love (always add it to your breakfast for maximum deliciousness)