Winter Spiced Quinoa Porridge

It’s winter here and Melbourne, and mornings are becoming harder and harder to remove myself from my bed.

When it’s this dark and cold everyday, you really need something that’s going to warm your insides up and put that spring back into your step!

So instead of another plain old oats recipe, I mixed things up and went for the super grain that is quinoa! Quinoa is gluten free, high in protein and high in fibre, you’re pretty much winning whenever you have a bowl of this stuff!

So given its winter, I wanted to incorporate all of those delicious winter spices like cinnamon, nutmeg and all spice, along with juicy sultanas and crunchy walnuts.

Macro Break Down per serve
Carbs: 49.9grams
Protein: 8.5 grams
Fats: 7 grams
Total Calories: 297 calories

Serves one.
What You Need.
1 Cup cooked Quinoa (1/3 cup dry will cook to 1 cup)
1 Tbsp Sultanas
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp All Spice
3/4 Cup Almond Mylk

Walnuts to top!

What You do
NOTE: this recipe works best if you cook your quinoa prior to the morning of making your porridge – saves you time and hassle!
In a small sauce pan, place in your cooked quinoa, spices and mylk. Stir on a medium to low heat for 10 minutes or so, until your grains have completely soaked up the liquid. Sprinkle in your sultanas and stir through until warmed
Swerve up with your choice of honey, greek yoghurt, walnuts or berries (pictured above).

This hearty bowl is perfect for an gluten free porridge option and tastes delicious! I would love to know what your favourite “go to” breakfast meals are!

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