Recipe: Quinoa Porridge with Blueberries and Walnuts

In addition to apples and oranges this week, my CSA bin decided to shake things up a little bit and offer some organic blueberries.  I.  LOVE. BLUEBERRIES.  For real.  Not only that, they are little antioxidant powerhouses on top of just being really, really delicious.

The thing is…the oranges are great for gym mornings…portable and easy to handle.  The apples…perfect for home…where I can slice them, dice them, caramlized them, top them with nut butter…do whatever I want with them.  So, I had everything covered.  What to do with the blueberries?

Then I recalled a recipe that Runner’s World put up a long, long time ago.  I had been meaning to make it…and I finally had a reason.  The original recipe, from the Closet Cooking blog, uses red quinoa and pecans, but I had just regular quinoa in my pantry and walnuts.  It’s quinoa.  It’s nuts.  It will work.  And this is one easy breakfast to throw together.  The original recipe says this serves one.  But my roommate and I split it because it really, really makes a lot.  So, I would say it makes 2 servings in all reality.  Unless you are running a marathon.  Then it may just serve one.

That being said…the normal human being would get two servings out of this.

Recipe: Quinoa Porridge with Blueberries and Walnuts

Quinoa Breakfast Porridge with Blueberries and Walnuts

Quinoa Porridge with Blueberries and Walnuts


Servings: 2
Time: Prep 5 minutes; Cook 15 minutes

Ingredients:

  • 1/2 cup quinoa, rinsed
  • 1-1/2 cup milk (I used unsweetened almond milk)
  • 1/4 teaspoon vanilla extract
  • 1 dash cinnamon
  • 1 tablespoon maple syrup
  • 1/4 cup blueberries
  • 1 tablespoon walnuts, toasted and roughly chopped

Directions:

Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer, covered until tender, about 15 minutes.

Mix in the blueberries, add more milk to taste and top with the pecans.

~*~*~

Super easy!  Now, my roommate and I both agreed that the quinoa was a wee bit bland, so I gave each of our bowls a small sprinkling of sugar and a dash more of cinnamon to mix in.  It made a world of difference.  This was really filling and so full of good for you protein, antioxidants, and other such nutrients.  It is definitely a powerhouse breakfast.  I loved how the texture of the quinoa mixed so well with the sweet blueberries and the crunchy nuts.  And toasting the nuts really does bring out more flavor, so do not skip that step.  It’s important.

If you need a healthy, nutritious, hearty, warm breakfast…give this one a try.

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