By Juanita Franco
Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa, almond milk, and salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and most of the liquid is absorbed.
Stir the chia seeds, maple syrup, and vanilla extract into the quinoa mixture. Cook for an additional 2-3 minutes, or until thickened.
Remove the saucepan from the heat and let it sit covered for 5 minutes.
Meanwhile, lightly toast the chopped walnuts in a small dry skillet over medium heat for about 2-3 minutes until golden and fragrant. Be careful not to burn them.
Divide the quinoa porridge into four bowls. Top each serving with mixed berries and toasted walnuts.
Drizzle additional maple syrup on top if desired and serve warm.
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This Breakfast Vegan Gluten-Free Healthy recipe is ready in 30 minutes and features quinoa, unsweetened almond milk, mixed berries and other delicious ingredients. Contains 350 calories total.
Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa, almond milk, and salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and most of the liquid is absorbed.
Stir the chia seeds, maple syrup, and vanilla extract into the quinoa mixture. Cook for an additional 2-3 minutes, or until thickened.
Remove the saucepan from the heat and let it sit covered for 5 minutes.
Meanwhile, lightly toast the chopped walnuts in a small dry skillet over medium heat for about 2-3 minutes until golden and fragrant. Be careful not to burn them.
Divide the quinoa porridge into four bowls. Top each serving with mixed berries and toasted walnuts.
Drizzle additional maple syrup on top if desired and serve warm.
Calories per Serving: 350
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