Maple Quinoa Porridge

For a while I was intermittent fasting, to manage digestive distress, having my first meal at 12pm. While it was difficult, it did save me the effort of having to make breakfast in the morning. Once I returned to my regular three meals per day, I found myself running out of ideas for satisfying breakfasts. You can only make eggs so many ways! There is something about porridge that warms you up from the inside. Higher in protein than oats, this porridge has a distinctly rich flavor, and dense nutritional profile to carry you through to your next meal!

Serves:1

¼ cup white quinoa (must be white)

2 cups almond milk* (more if desired)

½ tsp cinnamon

¼ tsp vanilla

1 tbsp maple syrup

Optional

Almond butter

Ground Flaxseeds

Berries (Blueberries, Strawberries, Raspberries)

Instructions:

1. Rinse ¼ of quinoa in a sieve for about 30 seconds under cold water.

2. Add the rinsed quinoa, almond milk, cinnamon, vanilla, and maple syrup to a saucepan and heat to a boil. Stir occasionally.

3. Once the quinoa is boiling, turn the heat down to medium-low and let cook for 30 minutes until quinoa is soft.**

4. Continue to stir to ensure that the porridge is cooking evenly.

5. If the quinoa is still hard, add milk in increments of two tablespoons.

6. Once the porridge has reached the desired consistency, add toppings and serve!

Notes:

*For higher protein, use cow’s milk.

**Depending on your stove top, this may take more or less time. Make sure to keep an eye on the quinoa so that it does not spill over or burn.