Quinoa porridge

Hearty and gluten-free. This recipe will start your day with warm and flavourful spices to get you through those cooler fall and winter mornings, plus there is an abundance of nutrition in this recipe so you’ll stay satiated all morning. This is a great pre or post workout meal.

Did you know that quinoa is a complete plant-based protein and is completely gluten-free? Well, it is because it’s a seed! Besides protein, there is a good balance of macro (protein, fats and carbohydrates) and micro (vitamins and minerals) nutrients in this well-balanced breakfast that also has lots of healthy fibre.

In addition to this wonderful porridge, if you want to jazz it up, I encourage you to make the Acorn Squash bowl as an option! Soooo good.

This recipe was created by our in-house Holistic Nutritionist, Kari Fraser CNP, Hons. 

 

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Quinoa porridge
quinoa porridge
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Servings
servings
Ingredients
  • 1/2 cup Quinoa
  • 1 tablespoon Apple cider vinegar
  • 1 medium sized Acorn Squash, baked (optional, see instructions)
  • 2-3 teaspoons Cinnamon
  • 1 teaspoon Cardamom
  • 1 tablespoon maple syrup
  • 1 medium sized Apple, cubed
  • 1 teaspoon Coconut oil
  • 1/2 cup Nut or Seed Mylk
  • 1 teaspoon Chia Seeds
  • 1/4 cup Blueberries (fresh or frozen)
  • 1/4 inch ginger, zested
  • 1 teaspoon Cacao Nibs
  • 1 tablespoon Nut butter
  • 1/2 medium sized banana sliced
Servings
servings
Ingredients
  • 1/2 cup Quinoa
  • 1 tablespoon Apple cider vinegar
  • 1 medium sized Acorn Squash, baked (optional, see instructions)
  • 2-3 teaspoons Cinnamon
  • 1 teaspoon Cardamom
  • 1 tablespoon maple syrup
  • 1 medium sized Apple, cubed
  • 1 teaspoon Coconut oil
  • 1/2 cup Nut or Seed Mylk
  • 1 teaspoon Chia Seeds
  • 1/4 cup Blueberries (fresh or frozen)
  • 1/4 inch ginger, zested
  • 1 teaspoon Cacao Nibs
  • 1 tablespoon Nut butter
  • 1/2 medium sized banana sliced
quinoa porridge
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak quinoa overnight with 1 tbsp of apple cider vinegar. Helps unlock more nutrition and easier to digest.
  2. Rinse quinoa well before cooking. Add quinoa to ¾ cup of filtered water. Bring to a boil, cover and lower heat to a simmer.
  3. Should be ready in 15-20 minutes. Check in from time to time to ensure you don’t over cook the quinoa.
  4. Acorn Squash Options; this is a great and delicious option... You use one half of the acorn squash as a bowl for your quinoa porridge.
  5. Cut in half, scrape out seeds. Rub coconut oil on the inside of both halves, sprinkle cinnamon (1-2 tsp) and cardamom (1 tsp) then drizzle maple syrup on top.
  6. Bake at 350 degrees Celcius on a baking sheet for 30 minutes or until tender. You can cook the acorn squash the night prior if you want to stage the ingredients.
  7. Cook cubed apple in coconut oil with 1 tbsp cinnamon in a small saucepan on medium heat with the lid for 10 minutes to make a compote. Add a dash of filtered water to help steam the apples. Stir occasionally.
  8. Whisk zested ginger, blueberries and chia seeds with nut/seed mylk. Let stand for 5 minutes. Add it to the cooked quinoa and slightly heat. Add cooked quinoa into half of the baked acorn squash, if you chose that option or put the quinoa in your favourite bowl.
  9. Top with apple compote, hemp seeds, cocoa nibs, banana and nut butter. Enjoy!
Recipe Notes

Kari Fraser Wellbeing Education Champion Pranin OrganicThis recipe was researched & written by our in-house Holistic Nutritionist, Kari Fraser, CNP, Hons.

 

 

 

 

 

 

 

 

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