With a very active toddler this is the perfect high protein breakfast for our whole family to enjoy before we set out on a day of activities most likely down at the beach.
We have kept the ingredients to an absolute minimum and tried to use pantry staples, but feel free to play around with flavours and toppings in this one!
I love the texture of the quinoa for porridge and this recipe offers the perfect blend of good fats, protein and natural sugars whilst being easy to digest.
6 ingredient blueberry and banana quinoa porridge
Serves - 4
Vegan
Gluten free
Ingredients
- A punnet of blueberries
- 4 bananas
- 1 tbsp of maple syrup (+ extra to serve) - note can use any sweetener (i.e. honey, rice malt syrup, raw sugar)
- 600mL of milk of choice (we used almond and coconut milk)
- 1 cup/200g of quinoa
- Olive oil
How to make
1. Soak quinoa overnight if possible or rinse in water prior to cooking and then strain
2. Place quinoa into a pot with 1/2 a litre of milk
3. Put pot on stove on medium heat
4. Add 1 tablespoon of maple syrup
5. Leave quinoa to cook, stirring intermittently to ensure that quinoa or milk isn’t sticking. Turn down to a low heat, if simmering rapidly. Ours took approx. 30 mins to cook
6. Put a pan on medium heat
7. Peel bananas and cut down the middle lengthways
8. Once pan is hot, add a drizzle of olive oil and put banana in cut side down
9. Increase heat to high and leave to cook for 2-3 mins or until starting to brown on one side
10. Then flip, cooking for approximately 1 minute on the other side. Then take off heat
11. After 30 mins, take quinoa off heat and leave to rest for 5 minutes
12. Add approximately 50mL of milk to quinoa
13. Spoon some porridge into bowls to serve, drizzle with a little bit of milk if required
14. Top with grilled banana and berries then drizzle some maple syrup over the top
15. Feel free to add any other toppings you want- nuts, seeds etc.
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