Healthy, warming and packed full of goodness, this gluten-free porridge is made with the naturally low GI quinoa to create a nutty, textural breakfast. It’s beautiful topped with fresh fruit and nuts. Quinoa is a great high-protein and gluten-free alternative for breakfast. There are basically three main types: white red and black quinoa. For this recipe I used white.
- 8 ounces white quinoa
- 5 ounces almond milk
- 1-2 tsp agave syrup or stevia
- Choice of chopped fruits, berries, seeds, and raw granola
Let quinoa soak in water for at least 20 minutes.
Sift out the quinoa, pull it in a cooking pot, add almond milk and bring to boil.
Reduce heat and simmer for 15 minutes or until tender.
Chop the fruit into little pieces and add ½ of it to the porridge.
Add 1 tsp agave syrup or more on demand.
Simmer for another 3-5 minutes.
Serve the porridge in a glass or bowl with a assortment of raspberries, bee pollen, banana, goji berries, blackberries, mulberries, pomegranate, raw buckwheat granola, chia seed, hemp seed and coconut on top.