Oatmeal is delicious, and everyone from Jillian Michaels to Sophia Bush endorses it as a healthy breakfast. But for those of us who thrive on variety, a daily bowl just gets really…boring. So to switch things up–and pack a little more protein in while we’re at it–we’ve been experimenting with quinoa porridge instead. It’s equally delicious, if not more, and it actually cooks quicker than steel-cut oats. Plus, it’s slightly lighter tasting (and feeling), so it’s particularly well-suited to summer.
To help you get started making your own, we’re sharing a recipe and tips to make
- It’s better with red β Any quinoa will do, but red quinoa is a little nuttier and retains more texture in a porridge. If you can find it in your grocery store, try it (or buy online).
- Sweeten with fruit β Unlike oats, quinoa is really light, so a little sweetener goes a long way. If you add fruit, you can probably go without
- Just add hemp β Adding milk to the water when you make quinoa porridge gives it flavor and a creamier texture, but after trying all kinds, we have to say: Hemp milk tastes the best.
Quinoa Porridge with Blackberries
1 cup quinoa
1 cup water
1 cup milk (hemp milk preferred)
1/4 tsp salt
2 cups blackberries, frozen or fresh
1/2 cup chopped pecans
1 tsp cinnamon
- Combine quinoa, water, milk and salt in a small saucepan; bring to boil.
- Once boiling, reduce heat and cook uncovered, stirring occasionally, for 15-20 minutes.
- Meanwhile, toast pecans in a small skillet over medium heat.
- Add blackberries to quinoa and cook 2-3 minutes longer, or until thoroughly heated.
- Serve topped with pecans and cinnamon; add extra milk or maple syrup if desired.