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Vegan Quinoa Superfood Porridge with Coconut Milk

Vegan Quinoa Superfood Porridge with Coconut Milk

Vegan Quinoa Superfood Porridge with Coconut Milk

Since becoming a Vegan (one of the best decisions I have ever made!), I have always struggled to find healthy and filling things to eat for breakfast. That was until I invented my own quick, easy and delicious quinoa porridge!

Quinoa is a perfect gluten-free grain that is filling and does not leave any unwanted side effects. It is a great source of protein, magnesium, iron, copper, manganese and riboflavin (B2) to name a few. The additional superfoods in this porridge also offer many health benefits and the coconut sugar is a great alternative to refined sugar. I never get bored of this porridge unlike most things I eat for breakfast. It can also be adapted in many ways to keep things new and exciting - just what I like!

 

Preparation time 12-15 minutes

Ingredients:

Quinoa (organic if possible)

Coconut milk or any other non-dairy milk alternative, or if you have time, you can make your own milk using any kind of seed or nut. For example, you could make hemp milk by mixing 1 ½ cups of hemp seeds with 2 ½ cups of filtered water, blend and then strain.

Coconut sugar

Goji berries

Sunflower, pumpkin and chia seeds

Cacao nibs

Flaxseeds

Method:

Start by cooking the quinoa in a saucepan. You can follow the pack instructions or just let it simmer on a medium heat for roughly 10-12 minutes until it’s soft. You can cook more than you need for one serving and just keep the quinoa in the fridge until you are ready to use it next.

Meanwhile, add some goji berries, cacao nibs, sunflower, pumpkin, chia, and flax seeds and around 1 tablespoon of coconut sugar (adjust amount to your particular taste) to a bowl.

Once the quinoa is ready, strain it and add it to the bowl. Then warm the milk in a saucepan, pour over your assembled ingredients and enjoy!

This keeps me full until lunchtime or sometimes even dinner time. You can choose to omit certain ingredients or add more and even make it into chocolate porridge by adding cacao powder. The possibilities are endless!

I use quinoa in this recipe as I have always been quite sceptical about consuming gluten and personally believe that it causes health problems for many of us, some of which include: excess acid production which upsets the internal pH balance of our bodies – promoting disease, bloating, cramps and fatigue. However, there is plenty of accessible information about gluten and in doing your own research, you will be better informed in making your own decision about it. Whatever you decide - I hope you enjoy this healthy Vegan recipe!

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Rating

9.99 ( 1119 reviews)

Comments

  • I have cooked this myself, I substituted the quinoa with rice flakes and it was awesome. Kept me full until lunch time. Thanks for sharing x
    1/18/2016 2:25:37 PM Reply

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