What You Need
- 1 cup Cooked Quinoa
- 1/2 cup Vanilla Almond Milk
- 1 tablespoon Maple Syrup
- Optional berries of your choice (Cranberries, Blueberries, etc)
How To Do It
First of all you need cooked Quinoa for this porridge. I generally cook some up twice a week and keep it in the fridge for when I need it.
But fear not, cooking Quinoa not difficult at all. It's cooked similar to rice but is easier.
Here's what I do every few days,....
Put 2 cups of water in a pot and bring it to a boil. Then add 1 cup of Quinoa to the water and turn the heat down to low.
Let it go for about 20 minutes or until all the water is absorbed.
This will give you around 3-4 cups of cooked Quinoa. Keep the cooked Quinoa in the fridge and pull it out when you need it.
So on with the porridge,.....
Scoop 1 cups of your cooked Quinoa into a pot.
Pour in a half cup of Vanilla Almond Milk.
And Maple Syrup,...don't forget it! You'll want a tablespoon of it.
It doesn't hurt to add a bit more if you like Maple Syrup.
Stir it up and add in any berries you want. Today I had some Cranberries on hand and tossed them in.
Now bring it to a boil on medium heat.
Once it comes to a boil, turn the heat down to low and let it simmer for 5 or so minutes, stirring ocassionally until it gets to the consistancy you want. It's all personal preferrence.
I like to put frozen Blueberries on top.
I eat this every morning now and it fills me like no other breakfast does.