22 Jan Maple, Pecan Quinoa Porridge
I love nothing more than a warm bowl of quinoa porridge on a cold winters morning. I grew up on the traditional bowls of white porridge that was far from appetizing and delivered little nutritional value. Quinoa was known as “the gold of the Incas” due to the belief that this seed provided the Inca warriors power and stamina. If you have not yet tried this powerful seed discovered over 4,000 years ago this is a great way to enjoy it.
Quinoa provides twice as much fiber as other grains and contains all its essential amino acids making it a complete protein. Quinoa also contains a high amount of minerals such as Iron, Manganese, and Magnesium which support our skeletal and cardiovascular system. Lysine is also found in this superfood that aids the tissue growth and repair. Vitamin B’s are plentiful in quinoa which supports our energy, mood, and ability to manage stress during the day ahead making it a perfect way to start your day.
Quinoa is very versatile in that it will take on the flavor profile you give it, allowing quinoa to be both sweet or savory. This also means it’s a great way to keep your breakfast porridge interesting by swapping out different nuts milks, selecting fruits of the season, changing spices, nuts and seeds will keep your mornings interesting. and is a not only is quinoa a Quinoa is a complete protein
Finally, what I love about quinoa porridge is it is a great make-ahead breakfast. You can make a larger batch on the weekend (I double or triple the recipe below) and divide the mixture into 1/2-1 cup glass containers, sprinkle on your toppings, secure the lid and it will keep in the fridge for 3-5 days. I am a big fan of breakfast recipes that can set you up for success so you never miss a breakfast.