This quick-and-easy porridge is a great alternative to oatmeal, and it packs in a lot of protein. If you have leftover quinoa, re-heat it with milk and continue to Step 2. For a non-dairy version, you can substitute soy, coconut, or almond milk. Feel free to use any topping you’d like.
20 minute prep
- 1 cup red or white quinoa
- 1 cup water
- ⅔ cup milk
- 4 cardamom pods
- ½ cup frozen blueberries
- ½ banana, sliced
- 2 teaspoons honey
- ½ teaspoon ground cinnamon
- Bring quinoa, water, milk, and cardamom pods to a boil in a small saucepan. Reduce heat and simmer for about 10 minutes. Add in the frozen blueberries and simmer for another 5 minutes, or until the liquid is mostly absorbed.
- Stir in honey and cinnamon. Turn off heat, cover, and let stand for 5 minutes. Add more milk if you prefer a milkier porridge, discard the cardamom pods and serve with toasted almonds.
This can be made the evening before and quickly heated up with a couple tablespoons extra of milk in the morning, or even eaten cold — just hold off on the almonds until you are ready to eat.
If you have leftover quinoa, omit the water and heat up the quinoa with the milk.
Nutrition Facts (per serving)
Calories: 217; Fat: 4g; Saturated Fat: 1g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 1g; Carbohydrates: 39g; Sugar: 9g; Fiber: 4g; Protein: 8g; Sodium: 23mg
Registered Dietitian Approved
Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Researchand the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.