Quinoa Breakfast Porridge

Many years ago I  was treating a client who needed some suggestions for a high protein breakfast, she was gluten-free and allergic to eggs. I started searching for ideas and I came across a quinoa porridge. I loved the idea of quinoa for breakfast, so I suggested trying it and of course, I added a healthy fat, mushrooms, and herbs to the recipe to make it more nutritious. It is now one of my favorite breakfasts. Crunchy, sweet and filling. 

Quinoa is high protein food that is packed with nutrients, it is a seed that cooks like a grain and has a crunchy texture and a nutty flavor. Cooked together with healthy fats, cinnamon, and nuts, topped with yogurt and fruit, it is a super breakfast that will keep you satisfied until lunch.

Ingredients

• 1 cup of Quinoa

• 1 teaspoon of mushroom powder 

• 3 to 5 slices of astragalus

• 1 tablespoon of ghee

• 5 to 10 roughly chopped almonds 

• 1 tablespoon of maple syrup, add more if you like things sweeter. 

• 1 tsp Cinnamon 

Instructions

First cook the Quinoa seeds then use as needed to make the porridge each morning.

• Cooking the Quinoa:

  • Soak the Quinoa in cold water overnight. The Quinoa drinks a lot of water so cover with at least two inches above the seeds.

  • Rinse 2 or 3 times until the water runs clear. 

  • In a large pot add the Quinoa to 1.5 cups of hot boiled water. 

  • Add the mushroom powder and astragalus

  • Cook covered on a low heat until all the water is absorbed. 

  • This can be kept in the fridge for up to 4 days. 

• For the porridge

  • Melt the ghee, add the maple syrup, cinnamon and then the nuts. Let this bubble together for a minute on a low light. 

  • Add the cooked quinoa to the pan and mix together all the ingredients.

  • Let this simmer in the pan for a few minutes, the longer you leave it the crunchier the porridge becomes. I like it crunchy. 

Add fresh fruit and some yogurt.  Enjoy