Looking for a different porridge option? Something as comforting as oatmeal but with a little more protein and minerals? I got you.
I’m an eternal breakfast and oatmeal lover. Oats have been my go-to brekkie for so long and I eat them every morning with different toppings, such as fresh or frozen berries and fruits. Sometimes I even eat oats for lunch. This time I thought to try a little different variation and cooked quinoa instead. As quinoa is the ‘superfood’ giving you all the 9 essential amino-acids to build up proteins in your body. That magic ‘not-grain-but-seed’ contains also a good amount of calcium and iron. I’d say the perfect power boost to your regular oatmeal, especially if your eating it after or before a workout.
I serve mine with fresh papaya, sliced banana and dash of almond mylk.
Here are the instructions
Cooked Vanilla Quinoa Oats
(makes 2 servings)
1 cup water
⅓ cup quinoa
½ cup almond mylk (substitute to any other plant mylk)
¼ – ⅓ cup rolled oats
1 tsp pure vanilla extract
pinch of salt
+ optional: 1 tbsp pure maple syrup
Start by bringing the water to boil in a pot. Rinse the quinoa and transfer to the pot with boiling water. Reduce the heat to medium and let simmer covered for about 15-20 minutes, stirring every now and then.
Add the almond milk, rolled oats, vanilla extract and salt. Stir well to combine and let simmer for about 5 minutes. Add more almond mylk if the porridge is getting too thick or you like more liquid-y structure. Separate into two bowls, top with lots of fresh fruit or berries and ENJOY! 🙂
Thank you for reading, happy Earth Day!
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