Quinoa Chia Porridge (vegan, gluten-free)
(make ahead and warm up for a quick protein and fibre packed breakfast)
1 tsp coconut oil or butter (optional)
1 cup quinoa
1/2 cup chia seeds
1 tsp (or so) of sea salt (optional)
4 cups filtered water
1 cup coconut flakes
1 cup coconut milk (or almond/rice/hemp)
1 tsp cinnamon (optional)
maple syrup, dark chocolate chips, raw nuts, seeds or berries to top
Melt oil/butter in pot (to discourage sticking and add flavour & good fats).
Rinse quinoa and add it, the water, chia seeds & salt to a medium to large pot.
Cook over medium/high heat stirring often for approx. 30-40 minutes. (until the quinoa and chia absorb most of the water and are softened)
Mix in the coconut and cinnamon and add milk substitute, stir and keep over low heat until the desired consistency is reached.
Serve warm topped with melting chocolate chips and a bit of maple syrup (or any other of the toppings you prefer)
This will keep in the fridge for a few days.
This recipe was borne of me offering my kids oatmeal one morning and finding I had no oats.
I searched up something to make with what I had. After a few trials, this is the best recipe and outcome. As much as I always wanted to love oatmeal and all the possibilities that come with it, I always found myself feeling heavy and "off" after eating it. This combination makes me feel great and I able to persuade ALL of my kids (and husband) to try it. I'm happy to report it is a hit with my whole family!