Ditch the oats - start your day with protein rich Quinoa! You'll feel fuller for longer after enjoying this delicious, warming, porridge. This dairy-free, vegan bowl is a great healthy breakfast choice. Add toasted pumpkin seeds for a tasty crunch.
Tip: Cook a big batch of quinoa grains at the beginning of the week and keep in fridge to use and warm up on hob before enjoying for breakfast each morning.
Equipment
- Saucepan with Lid
- Wooden Spoon
- Baking Tray
- Serving Bowl
Ingredients
- 75ml Almond Milk
- 1 Handful Fresh Strawberries
Method
- Firstly, cook the quinoa grains by placing them in a saucepan, bringing to the boil and then letting them simmer for 10-15 minutes with lid propped on. Once cooked drain if needs be.
- Place cooked quinoa grains back into the saucepan and add the almond milk over a medium heat and stir frequently until the quinoa has absorbed most of the liquid.
- Meanwhile, place pumpkin seeds on a baking tray and bake in the oven at 200 degrees c for around 10 minutes to toast them. Leave these to cool after for approx 5 minutes.
- Add maple syrup to the creamy quinoa and stir.
- Spoon quinoa mixture into serving bowl. Top with almond butter, toasted pumpkin seeds and fresh strawberries.
- Eat and enjoy!
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