I love my smoothies and shakes for breakfast, but sometimes I want something warm and nourishing in my belly. Sure, oatmeal and eggs are good options, but if you are tired of the same old boring breakfast allow me to introduce you to this Quinoa Porridge with Blueberries and Figs recipe. You will love this quinoa porridge which takes the traditional breakfast to a whole new level.
Quinoa is a fantastic addition to any pantry and has received a lot of attention lately for many good reasons. First of all, it’s a great source of plant based protein, containing all 9 of the essential amino acids (rare for a plant). It’s a gluten free pseudo-grain (actually it’s closely related to beetroot so it’s not a true grain), containing iron, fiber, magnesium which makes quinoa really nutritious and filling.
Best of all? It’s easy and quick to cook. Cook quinoa the same way you would cook rice, 1 cup of dry quinoa with 1 3/4 cup of water, for about 15 minutes or until water evaporates. Just don’t forget to rinse it before cooking. Quinoa seeds are coated with saponin, a protective substance that can taste bitter. While most quinoa sold in the US is supposed to be pre-rinsed, I always give it an extra rinse through a fine-mesh sieve to avoid any disappointment later.
Make the sauce as the quinoa is cooking, it’s really simple and delicious and will elevate any porridge from meh to yey!
Tip: If you don’t have quinoa, you can also use old fashioned oats, the sauce is what makes the dish! You could also use quinoa leftover from dinner, just warm it up with a splash of almond milk to make it “porridgey”.
Thanks for watching the video, if you like this recipe comment below and don’t forget to check out my 50 Best Clean Eating Recipes E-book containing well…compilation of my 50 favorite recipes.
- 1 cup dry quinoa
- 1 tablespoon coconut oil
- 1 tablespoon raw honey
- 1 orange (zest the orange and juice it)
- 4 figs (two per person or more if desired), halved
- 1 cup blueberries, frozen are ok
Cook quinoa according to instructions (1 cup of dry quinoa to 1 3/4 cups water, simmer for about 15 minutes).
Over a small heat, melt coconut oil in a medium saucepan.
Add honey, zest and juice from one orange and mix to combine.
Add figs (cut side down) and cook for about 3 minutes.
Add blueberries and cook for 2 more minutes.
Spoon quinoa into bowls (add a touch of almond milk if desired) and top with the blueberry mixture and any juices. Serve immediately.