After talking with my client this week about getting into the habit of cooking once, eating twice (at least!), to save time in the kitchen during the week, I was inspired to blog about Quinoa porridge.
Because I am one of those people that just doesn't have time to cook fresh everyday of the week, but refuse to eat out often, I have gotten into the routine of taking one day a week, usually Sunday or Monday, to go grocery shopping and then prepping and cooking for the next few days. One of the things I almost always make a bunch of is a whole grain. I will make a double portion of either brown rice or quinoa, have some with dinner that night, and then save the rest as a base for at least two to three meals later in the week. This week I made quinoa. I had it with veggies and grilled chicken for dinner the other night, and this morning, I used it to make a yummy quinoa porridge for breakfast. Just what the doctor called for on this chilly fall morning. It hit the spot. Here's a quick recipe:
1 cup cooked quinoa
1 cup almond milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon vanilla extract
sweetener to taste (I used raw stevia)
combine quinoa, almond milk (or milk or any milk substitute), cinnamon, nutmeg, vanilla extract, and sweetener of choice to a sauce pan. Heat until warm throughout. Add banana and/or toppings of your choice. Ideas could be dried fruit, nuts, seeds, coconut oil/flakes, cacao nibs/powder, etc...
This recipe is vegan (if you don't use honey or real milk), gluten free and ready in minutes, Enjoy!
Certified Holistic Health Coach
- See more at: http://www.reneekhealthcoaching.com/blog/2014/09/quinoa-porridge#sthash.DLg6owr4.dpuf