Quinoa Breakfast Porridge

Creamy, chocolaty, filling and healthy, this quinoa breakfast porridge is a slightly more daring choice for anyone stuck in a morning rut. You can have a big batch ready in just 15 minutes and store it in the fridge for days.

Course Breakfast

Cuisine Western

Cook Time 15

Total Time 15

Servings bowls

Ingredients

⅓ cup quinoa, uncooked
1 cup plant-based milk (I used almond milk)
½ banana, mashed
1 tablespoon unsweetened cocoa powder
1 teaspoon agave syrup, optional

Instructions

Rinse and drain the quinoa.
Place it in a small saucepan, add almond milk, mashed banana, cocoa powder and agave syrup (if using). Bring to a high simmer, then reduce heat to a low simmer.
Cook for 15 minutes stirring constantly.
After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes.
Scoop the quinoa into two bowls and serve as is or add warm almond milk for a porridge-style breakfast. Top with sliced bananas, fresh berries, chocolate chips, hemp seeds and/or nut butter.

Notes

Storing Instructions: let your quinoa cool in the pan to room temperature, then transfer it to individual containers (as many as you want your serving sizes to be). Seal with a lid and store in the fridge for up to 3 days.
Recommended Tools: measuring cups, measuring spoons
Special Ingredients: quinoa

Nutrition