I used to make quinoa porridge all the time a few years ago, but it’s been a long while since I’ve experimented with any recipes! I’m a huge porridge fan and genuinely demolish a big bowl of the stuff at least once a day. I personally find that It’s a great breakfast to have before training because it leaves me feeling full of energy and fuelled to smash a good workout. I also obviously love experimenting with different flavours and toppings.. aka the best part of the porridge. The possibilities are literally endless.
Quinoa porridge is slightly different to regular oatmeal, both in flavour and texture. Using quinoa also keeps the dish grain free and therefore suitable for a paleo lifestyle. It has a slightly more crunchy texture, with a little hint of nutty flavour. This is a great breakfast to prep in advance, which you can then either heat up with a little extra milk or simply eat cold. Quinoa is also a good source of plant based protein, so Is definitely something that I want to try and include into my diet a bit more as I want to reduce the amount of animal products that I have in my diet this year. This has actually changed so much over the past couple of years and is something I’m quite proud of when I think about it. Over a year ago now I was eating chicken twice a day and this is now somewhat of a rarity for me these days. It’s really nice to look back and see how things change over long periods of time cause we don’t always notice them in the present.
The flavours of this porridge are super easy and simplistic, yet still so good! I love peanut butter (obviously!) and the cinnamon and maple compliment this perfectly! Coconut milk is my current flavour plant milk and the ones blended with rice milk have a delicious hint of sweetness that’s amazing in coffee and porridges!
Creamy Cinnamon & Peanut Butter Quinoa Porridge
1/2 cup dry quinoa
1 cup water
2 tbsp coconut yoghurt (I use plain or vanilla)
1/2 cup coconut milk
1-2 tbsp maple syrup
Tbsp Pic’s Smooth peanut butter
1/2 tsp cinnamon
In a saucepan, combine the quinoa, water and milk and bring this to a boil, then reduce to a simmer.
Add in the cinnamon and pop the lid on the saucepan. Allow this to cook for around 15 minutes until the liquid has been absorbed.
Fluff the quinoa with a fork and add an extra splash of milk if needed. Turn off the heat and stir through the coconut yoghurt, peanut butter and sweetener.
Serve with your favourite toppings and enjoy!