By Tara Sharma
Rinse the quinoa under cold water using a fine mesh sieve until the water runs clear to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let the quinoa simmer for about 15 minutes or until all the water is absorbed and the quinoa is fluffy.
Stir in the almond milk, sugar, cinnamon, vanilla extract, and an additional pinch of salt. Cook for another 3-5 minutes until the mixture is heated through and slightly thickened.
Serve the porridge warm, topped with optional berries and chopped nuts, if desired.
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This Breakfast Gluten Free recipe is ready in 20 minutes and features quinoa, water, almond milk and other delicious ingredients. Contains 230 calories total.
Rinse the quinoa under cold water using a fine mesh sieve until the water runs clear to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let the quinoa simmer for about 15 minutes or until all the water is absorbed and the quinoa is fluffy.
Stir in the almond milk, sugar, cinnamon, vanilla extract, and an additional pinch of salt. Cook for another 3-5 minutes until the mixture is heated through and slightly thickened.
Serve the porridge warm, topped with optional berries and chopped nuts, if desired.
Calories per Serving: 230
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