As a mother, I'm a big believer that "breakfast is the most important meal of the day."
Heading off to work or school on an empty stomach not only slows down your metabolism, but it makes it downright hard to focus. You'd be surprised to see how much more you can accomplish with a full belly and energized mind!
Below is my newest recipe for the California Giant crew—and it's pretty darn delicious. Berry Quinoa Porridge topped with a fresh berry sauce. This bowl of goodness is plant-based, vegan, and gluten-free. That means just about anyone with any diet specifications can enjoy it!
Ingredients & directions for the porridge:
1 cup water
1/2 cup rinsed quinoa
1/2 cup almond milk
Bring water to a boil, add quinoa, reduce heat to simmer (medium low), and simmer for 10 minutes. Uncover and add milk, stir, and simmer uncovered 5 minutes more. Add more milk at the end if desired.
Top with fresh berry sauce, more fresh berries and sliced almonds. Add more maple syrup for additional sweetness.
Ingredients & directions for the fresh berry sauce (make the sauce while the quinoa cooks):
1 cup halved fresh strawberries
1/2 cup blueberries
1/2 teaspoon vanilla
1/4 cup maple syrup
splash of orange juice
Add all to a blender, and process until smooth.
Here's a tip: if you're pressed for time in the mornings, you can prep this at night. Make the berry sauce ahead of time so it's ready to go, or cook the quinoa the night before. If you cook the quinoa the night before, I'd suggest adding a little more liquid to the mixture when reheating it the next morning. This will help achieve that nice, gooey texture we all love in a good bowl of porridge. Enjoy!