Many of you have asked what my go to breakfast is and as of late I've been getting creative in the kitchen when it comes to my morning meals. My go to breakfast for years usually consisted of plain yogurt with berries and almonds but recently I've really enjoyed adding a variety in the morning. Quinoa, a high protein seed, makes a wonderful hot cereal.
I made this porridge with leftover quinoa I had from the night before and added Siggi's Filmjolk yogurt to promote good gut health. This dish is savory, filling, and loaded with protein, antioxidants, probiotics, and fiber to get you through your day.
Quinoa, pronounced (keen-wah) , dates back three to four thousand years ago when the Incas first realized that the seed was fit for human consumption. According to WHFoods. quinoa “was the gold of the Incas” because they believed it increased the stamina of their warriors. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids. Quinoa also contains almost twice as much fiber as most other grains and is high is magnesium, phosphorus, and iron.
- 1 cup quinoa rinsed
- 1 cup almond milk
- 1/8 teaspoon ground cinnamon
- Pinch of fresh nutmeg
- 4 Cloves (Optional)
- 1/2 cup fresh blueberries
- 1/2 cup dried cranberries
- 1/4 cup almonds
- 1/4 cup pepitas
- 1 teaspoons honey ( optional )
- dash of sea salt
- 1/2 cup Siggi's Vanilla Filmjolk Yogurt ( or any plain yogurt)
Bring almond milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, for about 15 minutes.
Stir in cinnamon, nutmeg, sea salt, honey, and cloves. Cook, covered, until almost all the milk has been absorbed, about 5 more minutes. Stir in blueberries and cranberries, and cook for another minute. Remove from heat and serve into two bowls. Pour in Siggi's Filmjolk Yogurt and add almonds and pepitas.