Quinoa served as a breakfast porridge with blueberries, pecans and a touch of maple syrup.
1/2 cup quinoa, rinsed
1 1/2 cup almond milk
1/4 teaspoon vanilla extract
1 dash cinnamon
1 tablespoon maple syrup (or stevia)
1/4 cup blueberries
1 tablespoon pecans, toasted and coarsely chopped
1
Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer, covered until tender, about 15 minutes.
2
Mix in the blueberries, add more mil to taste and top with the pecans.
CategoryBreakfastCuisineKetogenic, Ketogenic-Vegan
This recipe is taken from Closet Cooking, check it out here for more recipes: https://www.closetcooking.com/quinoa-porridge/
Ingredients
1/2 cup quinoa, rinsed
1 1/2 cup almond milk
1/4 teaspoon vanilla extract
1 dash cinnamon
1 tablespoon maple syrup (or stevia)
1/4 cup blueberries
1 tablespoon pecans, toasted and coarsely chopped
Directions
1
Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer, covered until tender, about 15 minutes.
2
Mix in the blueberries, add more mil to taste and top with the pecans.