This quick gluten-free breakfast incorporates two delicious nutritional superstars: antioxidant-packed blueberries and fiber-rich quinoa. Try topping this sweet and satisfying porridge with coconut, pecans, and a splash of almond milk for an energizing morning meal.
Yield: 2 to 3 servings
Prep time: 5 minutes
Total time: 25 minutes
1/2 cup quinoa (see Recipe Note)
1 cup filtered water
1/2 banana, mashed
1/4 cup frozen blueberries
Tiny pinch of salt (optional)
- Place all ingredients into a heavy-bottomed saucepan (with a tight-fitting lid), and bring to boil.
- Once boiling point is reached, turn down heat to the lowest simmer. Cover and leave for 20 minutes (be sure not to let the mixture sit longer than that–set an alarm/timer).
- After 20 minutes of simmering, remove the lid (all the water should be absorbed) and stir to blend the blueberries with the porridge.
- Enjoy with unsweetened desiccated coconut, toasted pecans (or other toasted nuts of choice), and almond milk.
Be sure to rinse the quinoa thoroughly before use to wash away the bitter coating on the grain.
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