Quinoa Porridge with Blackberries
Recipes · Breakfast · Recipe, Typed Supps
Quinoa for breakfast rather than as the sad base of a salad, which is what it is actually good at.
Allergens and patterns
Contains milk, tree nuts. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 1/2 cup, uncooked (100g) Quinoa — A complete protein, which almost nothing else in the grain aisle is — about 8g per cooked cup.
- 1 1/4 cups (300g) Milk — Quinoa cooked in water for breakfast tastes like lunch. Milk is what moves it across.
- 1 cup (150g) Blackberries — Tart against a grain that is faintly earthy, and among the highest-fibre fruits available.
- a small handful (20g) Pecans — Toasted. Softer and sweeter than walnuts, which suits a bowl that is not trying to be bitter.
- 1 tbsp (15g) Maple Syrup — A spoon, over the top.
Nutrition per serving
- Calories: 267.5 kcal
- Protein: 8.4g
- Carbohydrate: 26.9g
- of which sugars: 18.8g
- Fat: 13.1g
- of which saturated: 3.7g
- Fibre: 5.9g
- Sodium: 64mg
Method
- Rinse the quinoa well — the coating on it is genuinely bitter and rinsing is not optional.
- Simmer in the milk, covered, for about 18 minutes until the grains uncurl.
- Fold half the blackberries through so they bleed into it, and keep the rest whole for the top.
- Finish with the pecans and maple syrup.
Nutrients it supplies
More in Breakfast