Now presenting...quinoa protein porridge! This breakfast is so easy to make, super satisfying, not too sweet, and really freakin' delicious. Quinoa really lends itself super well to all sorts of healthy dishes. It's extremely versatile and easy to make. It's also fantastic for healthy eaters on a budget since you can buy it in bulk! I really love making a big batch (6 cups or more) of quinoa once a week and using it all week in curries, sautés, salads, and now, breakfast bowls!
This quinoa porridge was super easy to make. You can also make it with leftover, already made quinoa that you have just boiled in water and salt. Just put it back on a saucepan and heat it up with some almond milk and spices, then add in your protein powder.
I am really happy to bring another breakfast bowl into my weekly rotation. It's nothing against you, oatmeal, but quinoa is your cooler older sister. Ya feel me?
And the protein powder? It adds a nice 19g of protein to my vegan diet. Gotta give those muscles some love! I love using Sun Warrior, Aloha, Epic Protein. Always vanilla flavored, so good. The other good thing about protein powder in this quinoa bowl is how it thickens up the porridge just a bit, giving it a nice texture. So long, runny oatmeal!
The consistency of this porridge was thick, creamy, and cruelty-free! It was also super satisfying and filling without leaving me feeling too stuffed. It kept me full right through lunch, which is always hard as I am usually pretty hungry in the morning. For toppings, you can add all sorts of things, dark chocolate chips, flax seeds, figs, strawberries, cashew cream, coconut cream. Almonds, peanut butter...whatever tickles your fancy.
quinoa protein porridge
1 cup dried quinoa
1/2 cup almond milk
1 cup filtered water
1 scoop vegan vanilla protein powder
1/4 cup blueberries
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
Toppings: 1 tbsp coconut nectar, 2 tbsp pistachios, 1 tbsp coconut shreds, 1/4 cup organic blueberries, 1 tsp golden raisins
Bring your water and quinoa to a boil over high heat. Reduce heat to a low, allowing quinoa to simmer.
Add in almond milk, cinnamon, nutmeg, and vanilla.
Stir in 1/4 cup of blueberries.
Let simmer 3 minutes.
Stir in 1 scoop of vegan protein powder. Stir well, adding more water as necessary if it gets too thick.
Transfer to a serving bowl.
Top with nuts, fresh fruit, and coconut nectar. I topped mine with lightly toasted pistachios, shredded coconut, golden raisins, blueberries and a drizzle of coconut nectar.