Quinoa Flake Porridge
Quinoa flake porridge is a great alternative for those of you who can't eat oats and a delicious, warm and satisfying 5-minute breakfast recipe.
Servings: 2
Calories: 463kcal
Ingredients
For the quinoa flake porridge:
- 1 cup quinoa flakes
- 2 cups plant milk of your choice we used unsweetened soy milk
- 1 banana
- 2 tablespoon pumpkin seeds
For the berry compote (optional):
- 1 cup frozen berries
- 2 tablespoon water
- 2 tablespoon cane or brown sugar
- 1 tablespoon tapioca flour or cornstarch
Instructions
- Add all the compote ingredients (except the tapioca flour or cornstarch) to a saucepan and bring to a boil, then cook over medium-high heat for about 5 minutes. Add the tapioca flour or cornstarch and cook for 1 to 2 minutes more or until it thickens, stirring constantly. Set aside.
- Add the quinoa flakes and the milk to a saucepan and bring to a boil. Cook over medium-high heat for 2 to 3 minutes or until it thickens, stirring frequently. Add more milk if needed.
- Serve with the compote, banana slices and pumpkin seeds on top.
- We didn't add any sweetener, but it's up to you.
- The quinoa flake porridge is better fresh, but you can keep it in a sealed container in the fridge for 3 to 4 days and the compote for up to a week.
Notes
- Water can be used instead of the milk.
- Feel free to serve the porridge with any fruits, nuts, seeds or ingredients you like.
- Eat the compote cold or hot (you choose) and use any fruit you have on hand.
- Tapioca flour or cornstarch can be replaced by any starch or thickener you want.
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 75.6g | Protein: 16.4g | Fat: 11.1g | Saturated Fat: 1.3g | Sodium: 131mg | Fiber: 8.9g | Sugar: 29g