Chocolate Quinoa Porridge Food
QUINOA PORRIDGE
Looking for ideas for the quinoa you picked up at Trader Joe's? Here's a dairy and wheat free breakfast porridge thick, rich and delish for those cold mornings in the Andes. Those with nut allergies may wish to substitute soymilk or regular cow's milk for the almond. Adjust sugar to your taste or substitute with agave syrup or black strap molasses (use half as much). This recipe can easily be doubled.
Provided by Six Pack To Go
Categories Breakfast and Brunch Cereals
Time 35m
Yield 3
Number Of Ingredients 7
Steps:
- Heat a saucepan over medium heat and measure in the quinoa. Season with cinnamon and cook until toasted, stirring frequently, about 3 minutes. Pour in the almond milk, water and vanilla and stir in the brown sugar and salt. Bring to a boil, then cook over low heat until the porridge is thick and grains are tender, about 25 minutes. Add more water if needed if the liquid has dried up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.
Nutrition Facts : Calories 173 calories, Carbohydrate 31.3 g, Fat 3 g, Fiber 3 g, Protein 4.3 g, Sodium 89.7 mg, Sugar 12.7 g
QUINOA PORRIDGE
Tasty & Healthy option for breakfast - can use soy milk or almond milk. Our preference is almond milk
Provided by Debi9400
Categories Breakfast
Time 37m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Add quinoa & water to a small pot and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until most of the water has been absorbed.
- Add vanilla almond milk & dried cranberries and simmer uncovered for an additional 10 minutes .
- Let sit, covered for 10 minutes before serving. The porridge will thicken during this time.
- If you like, drizzle with maple syrup before serving.
Nutrition Facts : Calories 335.8, Fat 5.2, SaturatedFat 0.6, Sodium 12.4, Carbohydrate 60.6, Fiber 8.2, Sugar 2, Protein 12.2
QUINOA PORRIDGE
A hearty high-fibre breakfast. Try making this at night for the next morning, it will keep for a couple days in the fridge - just reheat in the microwave!
Provided by ceileann
Categories Breakfast
Time 22m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Add quinoa, water, cinnamon and 1/2 cup of the milk in a pot and bring to a boil.
- Reduce heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed.
- Add the remaining 1/2 cup of milk, if using walnuts, cranberries and raisins add and allow to simmer for about 5 minutes or until it reaches your desired consistency (it will gradually get thicker).
- Once it reaches the consistency you like, add the yogurt and stir.
- If making for the next morning you can wait and add the yogurt when ready to eat.
Nutrition Facts : Calories 266.2, Fat 7.4, SaturatedFat 3.3, Cholesterol 18.1, Sodium 67.5, Carbohydrate 40.3, Fiber 3.9, Sugar 4, Protein 10.6
CHOCOLATE QUINOA PORRIDGE
I used only 2 teaspoons of coconut sugar to sweeten the porridge, which was just enough for me, but if you like it sweeter, please adjust the amount of sugar. Please also use your favorite toppings. I used cinnamon, coconut flakes, walnuts and raspberries. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place quinoa, coconut milk, cocoa powder and sugar in a sauce pan and mix well.
- Bring to a boil. Reduce heat, cover and cook for about 15 - 20.
- minutes until the milk is absorbed.
- Divide the porridge into two dishes and add your favorite toppings.
- Infuse love and serve!
Nutrition Facts : Calories 518.9, Fat 39.5, SaturatedFat 32.8, Sodium 25.3, Carbohydrate 39.4, Fiber 4.8, Sugar 4.3, Protein 10.5
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