Quinoa Porridge, Activated Nuts and Seeds and Summer Berries Recipe
This is the first in my series of gluten-free breakfasts this week. Stay tuned for more!
Ingredients
- 1/4 cup quinoa grains
- 1/2 cup of milk (normal, soy, almond, etc)
- 1 tbsp maple syrup, honey or agave
- 8-12 almonds
- 5-6 hazelnuts
- 1 tbsp mix of sunflower and pepita seeds
- 1 tbsp ground flaxseed
- 2 tbsp Kefir yoghurt (or plain yoghurt)
- 2 tbsp fresh or frozen berries
Directions
- 1. Soak the nuts and seeds in a bowl of water over night.
- 2. Soak the quinoa grains for about 15mins prior to cooking.
- 3. Put the quinoa and milk into a saucepan and bring to the boil, then quickly turn down to a simmer and leave for 5 minutes until the grains start to expand fully.
- 4. Add the sweetener of your choice - the maple syrup was lovely this morning but I think agave or honey would work just as well.
- 5. Once the quinoa is cooked take off the heat and leave it to cool - you could have this as either a hot or a cold dish. I chose to have it cold today because it has been soooooo hot!
- 6. Pour over the yoghurt.
- 7. Then sprinkle the flax seeds and nuts over the top.
- 8. Add your berries (or other fruit! Apple and cinnamon would be a lovely combo for a colder climate)
- I took mine to work in a little container and, as you can see, it travelled extremely well.
- I felt really yummy and satisfied all morning and my mood was also very stable.
- Enjoy!
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 237g | |
| Calories 579 | |
| Calories from Fat 342 | 59% |
| Total Fat 38.32g | 48% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 53mg | 2% |
| Potassium 540mg | 15% |
| Total Carbs 49.47g | 13% |
| Dietary Fiber 4.8g | 16% |
| Sugars 19.5g | 13% |
| Protein 11.7g | 19% |
