Quinoa (keen-wah) if you, like me still have trouble with pronouncing it, is not only yummy and a great alternative to many foods but it also has loads of health benefits. I usually eat oats in the mornings but fancied mixing up my grains and picking something gluten free and packed full of protein. I used to add whey to my breakfast to ensure I got my protein quota in but since my tastes are changing quite rapidly I find sickly sweet flavoured wheys a little more challenging to consume now so I've been looking for some natural alternatives. Quinoa packs 8g protein and 5g fiber per cup, making it higher than most other grains.
Alongside these benefits, quinoa also contains high levels of magnesium and iron and as it's considered a complete protein, all 9 essential amino acids that your body needs.
I normally eat my quinoa as a carb source alongside either salad or chicken but I decided to use it in a different way and make it into a sweet breakfast to see if it really is as universal as it's claims.
I was really surprised at how filling and lovely it tasted for breakfast. Although I ate mine cold straight from the fridge, it would taste equally as nice warmed up.
Ingredients for the porridge:
30g quinoa (uncooked- I used yellow) 1 1/4 cup coconut milk (any other milk will work) 2 tbsp chia seeds 1 dash honey (adjust accordingly to sweeten) 1/2 tsp coconut oil
Cook quinoa as per instructions but for the last few minutes add a dash of coconut milk to make it creamy. Allow the quinoa to cool.
Place cooled quinoa, chia seeds, honey milk and coconut oil into a mason jar and mix/shake well until all ingredients are combined. Place in the fridge with the lid on for at least 6 hours (I prefer overnight).
I topped mine with warm raspberries and cherries but you could use any fruit/nut butter/topping you please to mix the flavours up!
Let me know if you tried my recipe and what toppings you used :) In Love and light Zoe x