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Breakfast, Geen categorie, Glutenfree, Lactose-free, Recipes, Sweet treats, Vegan, Vegetarian, Without refined sugar
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Full-grain quinoa porridge with plenty of deliciousness


Do you want a nice breakfast that makes you happy and going until lunchtime? Then you just have to try my full-grain quinoa porridge with plenty of deliciousness!

The trick for this recipe is to prepare it the evening before. Just pour the ingredients into a small pan and boil until its soft. Pour into a bowl and place the bowl in the fridge. It’s really that easy!
I usually cook it while I’m busy making tonight’s dinner. The porridge takes care of itself and I know I have a nice breakfast to look forward to.

The porridge is thus eaten cold. The consistency reminds a bit of a creamy, boiled rice but much better! This is so good that I actually had problems to put it the right category. Is it a dessert or a breakfast?
The combination of the salty pumpkin butter, fresh mint and some maple syrup is almost fabulous together with the quinoa!


Full-grain quinoa porridge with plenty of deliciousness!

2 servings
1 dl / 80 gr / 2.80 oz full grain quinoa
2.5 dl / 150 grams (unsweetened) almond milk
1/2 dl water
1/2 teaspoon coarse grounded cardamom
1 pinch of salt
1/2 teaspoon of vanilla powder

For serving
About 1/2 dl unsweetened almond milk
About 1 cup of fresh berries t.e.x blueberries or raspberries
Fresh mint, finely shredded
Pumpkin and sesame butter (see recipe here)
A few drips of maple syrup

How do I do it?
1. Prepare the evening before;
Rinse the quinoa in hot water in a wire sieve a couple of times. This way you get rid of the slightly bitter taste in the quinoa.
2. Add the almond milk, water, cardamom, salt and vanilla powder to a small pan. Let it come to a boil.
Add the quinoa and let it boil gently for about 12 minutes or until its soft. Stir occasionally to prevent it from getting burned in the bottom. If necessary, add some water.
3. Pour the boiled quinoa into a bowl and allow to cool. I usually prepare it the day before and place the covered bowl in the fridge.
4. Time for breakfast!
Take your bowl with the cooked quinoa. It will now look quite boring and hard but no despair! Add about 1/2 dl unsweetened almond milk and stir until you have a nice creamy porridge.
Pour the quinoa to serving bowl and garnish it with fresh berries, pumpkin butter, finely chopped mint and some maple syrup on top. It’s time to enjoy!

This recipe is free from gluten, lactose and soya.


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