Porridge is my go to nutritious winter breakfast in many, many ways, but quinoa makes a very pleasant change from oats. Today we add Quinoa, a much more forgiving grain to prepare for the morning rush. Plus like porridge (oatmeal) , this type of breakfast is a real filling one, most likely because of the low glycemic index of the grain which means that it keeps your blood glucose levels on an even keel well into the next morning. Isn't that a reason enough? And with adding the quinoa you are adding the protein you need without adding meat products! A drizzle of honey or maple syrup among all of these other healthy ingredients and full of vitamins is not going to cause any damage to your diet, but if you use a sweetened milk like certain soy milk or sweetened almond ones, then you might not need it. (I still do like the flavor) There’s something about this new recipe that I love, don't know if is the season colors and flavors, but I suspect it’s the way that the vanilla almond milk soaks into the clementines making them super juicy !
Ingredients for 2 bowls
1 cup cooked red quinoa (follow instructions in package) 1/2 cup old fashion oatmeal (raw) 1 1/2 cup of vanilla almond milk unsweetened 1 tbsp. pecans 2 clementine's, broken into segments A spear of cinnamon or a good big pinch Honey or organic maple syrup to taste
Instructions
Ideally, soak the quinoa, oatmeal, and milk together overnight.
But is not really necessary , it will only get it done faster. Heat the quinoa, oatmeal and milk with the cinnamon in a saucepan on the stove until the oatmeal is ready.
When is creamy and darker in color, serve in a bowl. Crumble the pecans roughly into chunks and top the mix with them. Next, add the clementine's and more ground cinnamon if you want, and drizzle with honey or maple syrup .
Enjoy it! ** You can add figs or sour dry cherries and with the red quinoa will make a beautiful Christmas morning breakfast!
