This is the perfect porridge for the change of seasons, when you want something warming, but not too heavy.
THE SATISFYING COMBINATION OF PROTEIN PACKED QUINOA, WITH CREAMY COCONUT, TART BERRIES & SWEETNESS OF BANANAS WILL HAVE YOU WONDERING WHY YOU EVER BOTHER WITH COMMERCIAL CEREALS THAT LEAVE YOU HUNGRY AN HOUR LATER.
Here is Australia it is right on the start of Spring. We're on the East Coast and the weather has a way of lulling us into a false sense of security around this time of year by offering up beautiful sunny days and hint that summer is right around the corner. The result is that even though we're starting to see the start of summer fruits like juicy mangoes slowly come on - the mornings are still fresh and body slow to wake up.
I taught yoga this morning - my regular 6am class and it was such a struggle to move. It's not unusual for me to feel this way first thing in the morning (my tips for those of you that are trying to establish a morning yoga or workout routine is to have all your things laid out the night before ready to go, then all you have to do is set the alarm and get your feet on the floor). But this morning it was particularly tough. The sun was shining, but everyone felt stiff and slow to move. Even at the end of the practice my body didn't have its usual zing and I'm pretty sure a few of the other early risers felt the same.
I think this is a common way to feel around the change of the seasons. Yesterday I was in Spring cleaning mode for sure but I spent all day cooking and cleaning and thought that what I really need today is a day working at home, where I can get my bare feet on the deck and some sunshine on my skin. A slow purposefully productive day instead of a day of 'busy'.
Enter this wonderfully creamy, grounding & wholesome breakfast.
Quinoa is packed full of protein and you've probably had it as part of a salad before but did you know that you can also make an amazing porridge with the grain? Although its more expensive than oats - you'll probably find you don't need as much to 'feel full'.
- 1 cup quinoa
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 tsp. vanilla powder or the seeds scraped from 1 vanilla bean
- 1/2 tsp. ground cinnamon
- 1 pint (8 oz./250 g) blueberries
- 1 Tbs. coconut chips or flakes
- 1 Tbs. crushed pistachios or sunflower seeds
- 2 tsp. chia seeds
- 2 tsp. of honey / maple
- 2 tsp. coconut sugar / maple
- 1 banana, peeled and sliced
- Almond milk for serving
In a saucepan over high heat, combine the quinoa, 1 cup of the coconut milk, the 1/2 cup water, 1/2 tsp. of the vanilla paste / essence, and the cinnamon. Bring to a boil, then reduce the heat to low, cover the pan and simmer until most of the liquid is absorbed and the quinoa is tender, about 12 minutes. Remove from the heat. Stir in 2 tsp. of the honey and the remaining 1/2 cup (4 fl. oz./125 ml) coconut milk.
Meanwhile, in a small saucepan over medium-low heat, combine the blueberries, 2 Tbs. water, remaining 1/2 tsp. vanilla powder or the remaining half of the vanilla seeds, and the remaining 1 tsp. honey. Cook, stirring, until the berries release their juices, about 6 minutes.
In a small bowl, stir together the coconut chips, pistachios, chia seeds and coconut sugar.
To serve, spoon the hot quinoa into bowls. Drizzle with the almond butter and spoon the warm blueberries over the porridge. Top with the banana and sprinkle with the coconut chip mixture. Serve almond milk alongside. Serves 2 - 4
Recipe from Bluestone Lane Collective Cafe, New York.