As you already know I love creating clean recipes, and yesterday’s creation was yet another hit which I’m pleased to share with you all!

Even though temperatures scored to 18°c in Vancouver yesterday (which may I add is AMAZING for October), I was still starting my day with a hearty bowl of porridge. I have always loved porridge, and probably always will, but long gone are the days when I doused my porridge in golden syrup.

I’m now learning that our meals (yes breakfast is a meal, not just cereal and milk) need to be substantial and it’s important to have a mixture protein, fats and carbohydrates in each meal. Don’t get me wrong, I still believe we should be enjoying our foods but we should really be eating to fuel our bodies with nutrients which will help us function well.

This quinoa porridge does just that — it really sets us up for the day! It is a little different from the regular oat porridge which I and many others are used to but this does not impact it’s delicious taste, I even think it tastes better than my standard bowl of oat porridge.

The best part is it tastes great cold too, so it can actually be served as a mid afternoon snack to help prevent early ‘hanger’ onset.

To make this protein packed quinoa porridge bowl you will need:

  • 1/2 cup of dried quinoa
  • 1 cup of water
  • 1 cup of unsweetened almond milk
  • 1 banana — mashed
  • 1 heaped tablespoon of natural peanut butter
  • 4 medjool dates
  • 1 teaspoon of cinnamon
  • Coconut flakes (optional topping)

Serves 3 (1 serving = 1 cup = 308 kcal)

What to do:

In a sauce pan, add 1/2 cup of quinoa and 1 cup of water, bring to the boil and continue to cook on a light simmer for 10 minutes. Meanwhile, mash your banana and slice your dates. After having simmered for 10 minutes, add the almond milk, dates, mashed banana and cinnamon powder to the sauce pan. Stir well so everything is thoroughly mixed in and continue to simmer for another 5 minutes, stirring occasionally. After 5 minutes all the almond milk should have absorbed into the quinoa and you will be left with a beautifully textured porridge. If you find that it is still a little runny, just leave it to cook for a few more minutes until the almond milk is absorbed .

Serve 1 portion (1 cup) straight from the saucepan and bob the remaining 2 portions in Tupperwares. Leave to cool with the lids off and then once cool, cover and refrigerate for up to 5 days. You can then re-heat it in the microwave or on the hob for another breakfast or enjoy it cold.
It really is quite a belter!!

Sof xx

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