Almond milk quinoa porridge
Almond milk quinoa porridge blends nutty quinoa with creamy almond milk and Greek yogurt, topped with blueberries and pistachios for a nutritious breakfast. This recipe provides a warm, satisfying start to your day with balanced flavors and textures.
Cook time 20 min
Prep time 5 min
Ingredients:
1 cup quinoa2 cups almonds
1 tsp cinnamon
1 cup greek yogurt
1 cup blueberries
1/3 cup pistachio nuts
Almond milk quinoa porridge is a nutritious and delicious breakfast option. Combining the nutty flavor of quinoa with the creaminess of almond milk and Greek yogurt, and the sweetness of blueberries, this porridge is packed with protein, fiber, and vitamins to kickstart your day.
Instructions:
- Soak the 2 cups of almonds in water overnight or for at least 8 hours. After soaking, drain and rinse the almonds.
- Blend the soaked almonds with 4 cups of fresh water in a high-speed blender until smooth.
- Strain the almond mixture through a nut milk bag or a piece of cheesecloth into a large bowl or pitcher, squeezing well to extract as much liquid as possible. Set the almond milk aside.
- Rinse the 1 cup of quinoa under cold water until the water runs clear to remove any bitterness.
- In a medium-sized pot, combine the rinsed quinoa and 2 cups of the freshly made almond milk.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the liquid is mostly absorbed.
- Remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
- Stir in 1 teaspoon of cinnamon into the cooked quinoa for added warmth and flavor.
- Divide the quinoa porridge evenly among serving bowls.
- Add a dollop (approximately 1/4 cup) of Greek yogurt to each bowl.
- Sprinkle each bowl with a handful of fresh blueberries.
- Garnish with chopped pistachio nuts for added crunch and flavor.
- Your almond milk quinoa porridge is now ready to enjoy! Serve warm and savor the nutritious and flavorful breakfast.
Enjoy the wholesome goodness of almond milk quinoa porridge as a hearty breakfast or a satisfying snack. The blend of flavors and textures will make this dish a favorite in your kitchen, providing you with the nutrients needed to fuel your day.
Almond milk quinoa porridge FAQ:
Cook the quinoa in almond milk for about 15 minutes over low heat, until tender and most of the liquid is absorbed. Allow it to sit, covered, for an additional 5 minutes.
Yes, you can store leftover quinoa porridge in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or on the stovetop, adding a splash of almond milk if it’s too thick.
For a dairy-free option, you can use coconut yogurt or almond yogurt. For a lower-calorie alternative, Greek-style yogurt or skyr can work as well.
A medium-sized pot is sufficient to cook 1 cup of quinoa with 2 cups of almond milk. Ensure it has a lid to cover while simmering.
Yes, you can substitute the pistachios with nuts like almonds or walnuts, and use other fruits such as strawberries or bananas instead of blueberries for variety.
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Soak the almonds overnight for a smoother almond milk texture.
- Cook the quinoa in almond milk for an extra creamy consistency.
- Add the cinnamon towards the end of cooking to retain its aromatic flavor.
- Top your porridge with Greek yogurt, blueberries, and pistachio nuts just before serving for a fresh and crunchy texture.
- Experiment with additional toppings like honey, chia seeds, or sliced bananas for more variety.
Nutrition per serving
4 ServingsCalories 570kcal
Protein 24g
Carbohydrates 36g
Fiber 12g
Sugar 10g
Fat 40g
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