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Berry Breakfast Quinoa Recipe
This recipe is gluten free, dairy free, soy free, and vegan. I used almond milk for mine, but the recipe can easily be made nut free if you used an alternative non-dairy milk. A nutrient packed porridge alternative perfect for winter mornings or served cold for summer.
Cook Time 30 minutes
Total Time 30 minutes
Servings 1
Calories 375 kcal
Ingredients
Berry Quinoa
- 45 g quinoa
- ½ cup almond milk plus extra for serving and potential top ups
- 1 cup frozen berries separate into two ½ cup servings
- Dash of vanilla extract
- 1 tsp sugar optional
To serve
- 10 g buckwheat
- 1 tsp cocoa powder/ ½ tsp raw cacao
- 1 tbsp chia seeds
Instructions
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Thoroughly rinse quinoa before cooking. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast. Add half a cup of frozen berries and cook for a further minute. Set the remaining half a cup aside to defrost while the quinoa cooks.
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Add almond milk Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time. Don’t allow to boil.
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Meanwhile, heat a small frying pan on low-medium heat. Once hot, add the buckwheat and toast for one minute. Stir in the cocoa powder then toast for a further 2-3 minutes. Set aside until quinoa is ready.
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Once the liquid is absorbed and the quinoa is tender, remove from heat and add the vanilla. Stir to combine
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Taste and adjust flavour as needed, add sugar now if required. Add additional almond milk if you feel like it’s too dry.
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Serve your quinoa in a bowl and add the toasted chocolate buckwheat, chia seeds and remaining ½ cup of berries.