Typically, I start my mornings with a quick and healthy, nutrient-packed smoothie, but on those rare days I’m not rushing out the door, I love to cook my super delicious quinoa breakfast porridge. It brings an added calm and slowness to my morning, and the opportunity to simply sit and savor a meal (an absolute treat).
This is a very easy dish to make, and you probably already have everything you need on-hand: quinoa, milk sub of choice, a few spices, a handful of nuts and whatever dried or fresh fruit you have available.
Here, I used dates, coconut, pecans, cranberries, banana, cinnamon and a touch of local honey. The dates, coconut and banana lend their sweetness to the finished dish and are packed with B vitamins, magnesium, potassium and tons of fiber, keeping me full and energized throughout my morning. The pecans add a nice crunch and healthy portion of good fat and thiamine, which promote healthy brain function and lower cholesterol.
Quinoa is a powerhouse unto itself. Not only does it boast all the healthy nutrients above, but it’s a complete protein as well, which means it contains all the essential amino acids, crucial for strengthening bones and maintaining long, lean muscles. It’s also anti-inflammatory, full of antioxidants, and gluten free.
While this dish makes for a killer breakfast, you can also enjoy it as a restorative post-workout meal, mid-afternoon snack or healthy dessert. I even make it for dinner sometimes.
I’d love to know which variations come up with that you love, so leave a comment below.
Quinoa Breakfast Porridge
1/4 cup quinoa, cooked according to package directions
1/4 cup nut milk (or other milk sub)
1/8 cup coconut shavings, unsweetened
1/8 cup cranberries
1 tsp cinnamon
1 Tbsp local honey
3 large pitted dates, chopped
1/8 cup pecans, chopped (sub other nuts as needed)
1 banana, sliced
Place cooked quinoa, milk, coconut, cranberries and cinnamon in a small sauce pan. Cook until thickened, then add honey.
Transfer to a bowl, topping with the dates, banana and nuts.