Cold temperatures this time of year have my body craving something warm and nourishing to get me up and out of bed in the morning. I love making eggs and sautéed veggies most mornings, but some days I just need a steaming bowl of something cozy. It’s days like these that only a hot bowl of porridge will do.
Oatmeal has become the go-to breakfast porridge staple, and for good reason. It is loaded with filling whole grain fiber, it’s heart-healthy, easy to make, and it can be dressed up with many different toppings and flavors. But with the rise in popularity of ancient grains in the past few years, there are so many more options available for warm and satisfying breakfast porridge.
One of my favorite grains to use in breakfast porridge is quinoa, which is actually a seed and not a grain at all. Because of that, quinoa is naturally a complete protein, meaning it provides all 9 essential amino acids that your body cannot make on its own. Just one serving provides 6 grams of protein and 4 grams of dietary fiber, which most Americans are falling short of. The power combination of protein and fiber make quinoa the perfect way to start your day to keep you full and energized all morning.
My favorite way to enjoy quinoa for breakfast is to make a hot, creamy porridge with almond milk and top it with all sorts of nutritious toppings, similar to a smoothie bowl. I’ve given you a healthy combination I love below, but feel free to swap out whatever fruit, nuts, or milk you have on hand to make your own delicious breakfast quinoa bowl!
Breakfast Quinoa Bowl Recipe
Time to make: 15-20 minutes
•1/2 cup quinoa, uncooked
•1 cup unsweetened vanilla almond milk
•1 tsp vanilla extract
•1 pear, cored and sliced
•1/2 cup blackberries
•1/4 cup pecans
•Honey to taste
1. Rinse quinoa in a fine mesh strainer.
2. In a small saucepan, stir together quinoa and almond milk. Cover and bring to a gently boil over medium heat. Reduce heat to low and simmer until all of the liquid is absorbed, about 15 minutes. Remove from heat and stir in vanilla extract.
3. Divide quinoa into two bowls. Top each bowl with pears, blackberries and pecans. Drizzle with honey to taste and serve!
Kaleigh McMordie is a Registered Dietitian Nutritionist and Master of Nutrition based in Lubbock, Texas. She is passionate about nutrition and healthy living, so much so that she loves to create delicious, nourishing recipes for people trying to live a healthy, vibrant life. Kaliegh’s mission is to help people achieve a healthy, happy lifestyle filled with joy and memories without sacrificing all that is good in life. Follow her on Instagram: @livelytable