Hello!! I am back from traveling and feeling more inspired than ever! I took a bit of a break from the blog because for the majority of our trip we were in hotels, eating out a lot and not cooking at all. I didn’t feel right about posting old recipes and my meals were much different in Australia and New Zealand because of the warm weather. I find that in the summer (and in warm weather in general) my body craves juices, smoothies and salads and in the winter it craves much more warmer, comforting foods.
The weather is Dublin is definitely colder and my body has quickly began craving warmer foods. This warm bowl of quinoa porridge is a perfect gluten free, protein packed breakfast and will provide you with energy all day long. I added a small blueberry smoothie to my bowl just for an added immune boost, but feel free to omit.
Makes 2-3 servings
What you need (quinoa porridge)
1 cup of rinsed quinoa
1 cup of coconut milk plus 1/2 cup (or more for serving)
1/2 cup water
What you need (blueberry smoothie)
1 cup blueberries
1/2 frozen banana (optional)
1/2 tablespoon chia seeds
1/2 cup almond or coconut milk
What to do:
To make the quinoa porridge:
Over high heat, add rinsed quinoa, 1 cup coconut milk and water into a saucepan and bring to a boil.
Once boiling, turn the heat to low and cover.
Let simmer until the quinoa has absorbed most of the liquid (about 10-12 minutes).
Remove saucepan from heat and stir in the remaining 1/2 cup coconut milk (feel free to also add honey or maple syrup or more coconut milk).
To make the blueberry smoothie:
Add all ingredients and blend.
Add your quinoa porridge to a bowl, top with the blueberry smoothie and coconut flakes.
I also topped mine with pumpkin seeds, add any nut blend that you have on hand.