As you may have read in one of my previous posts, I am mostly grain free. This is due to sensitivities that I have to several grains. I do consume some grain though and wouldn’t consider myself completely Paleo (although I am pretty close).
So what is the deal with quinoa? Well technically quinoa is a seed, not a grain (I know this was shocking to me too!). Although it is a seed, it has similar qualities and is cooked in the same way as most grains. There is a debate on whether or not quinoa is considered Paleo, but regardless, I do eat it occasionally. Quinoa have several benefits, one of which is that it’s a complete protein, which means it has all the essential amino acids. This makes it a great option for vegans!
My creamy quinoa porridge is a go-to for me when I am craving a “hot” breakfast. I mostly stick to a protein smoothie in the morning and lately I’ve been missing a warm breakfast. This porridge fufills that craving while also providing me with the high protein breakfast that I need to start my day. Hope you all enjoy!
- ½ Cup of quinoa
- ¾ Cup Coconut Milk (Recipe for my homemade coconut milk, here)
- 2 Tbsp Protein Powder (I use Pumpkin Seed Protein for this recipe, found here)
- 2 Tsp Vanilla Bean Powder (I use Terrasoul brand, found here)
- 1.5 Tsp Cinnamon
- 1-2 Handfuls of fresh spinach
- Desired fruit for topping (I use ½ banana or berries)
- Other toppings (optional): paleo granola (I always have a batch of this granola on hand), unsweetened shredded coconut, crushed nuts
- Mix quinoa and coconut milk in a pot over high heat, bring to a boil
- Reduce to a simmer on low heat
- Cover pot and cook on low for 8-10 minutes until most of the liquid is absorbed (you will want a little liquid left in order to mix in the protein powder)
- Add vanilla, cinnamon, protein powder & spinach. Add in additional coconut milk if necessary
- Stir together and once spinach is wilted, remove from burner
- Sprinkle on desired toppings and serve!
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