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Wintery Quinoa Porridge [Vegan, Gluten-Free]
A most divine wintery breakfast to maintain you toasty heat and happy on a snowy morning. Wild blueberries and rhubarb from autumn mingle with contemporary, winter pomegranates on this well timed and humble quinoa porridge, speckled with toasted nuts and seeds.
Elements You Want for Wintery Quinoa Porridge [Vegan, Gluten-Free]
Tips on how to Put together Wintery Quinoa Porridge [Vegan, Gluten-Free]
- Deliver a medium pot of water to boil with the quinoa. Scale back to a simmer and cook dinner for about quarter-hour, uncovered. Drain all of the water from the pot, leaving the quinoa.
- In the meantime, over medium warmth, toast the nuts and seeds in a sturdy frying pan till aromatic, about 3-5 minutes.
- Add all of the remaining components to the quinoa, together with the nuts and seeds, however excluding the berries. Stir properly till the peanut butter is totally included.
- Now, add the berries and over low, warmth the porridge till the berries are heat.
- Serve with a further splash of non-dairy milk and/or maple syrup.