This recipe allows you to double the ingredients and reserve the remaining quinoa foranother day. When ready to use, simply reheat in a toaster oven for 5 minutes; add the gruel and breakfast is ready to eat. Simple, easy and delicious!
Prep Time: 10 minutes
Cooking Time: 10 minutes
Serving Size: 2
Ingredients:
½ cup of quinoa grain (Grain must be rinsed, till it runs clear).
1 cup (for crunchy) or 1 ¼ cup (if you prefer a more creamy porridge) of water
Pinch of salt
1/2 tsp vanilla
1 tsp of cinnamon
Honey- drizzle to taste
Preparation:
In a medium saucepan, bring water to boil, add quinoa and salt. Let cook till quinoa forms into spirals. Drain if necessary, stir in vanilla, cinnamon and honey. Add gruel mix; stir in and serve.
Quinoa Gruel Add-ins:
1/4-1/2 cup of Grain Free Brekkie Mix (See Recipe) OR if you don’t have a pre-prepped mix add:
1 tbsp. of pumpkin seeds
1 tbsp. of sunflower seeds
1 tsp of ground flaxseed or chia seed (optional)
1 tbsp. of hemp seeds
¼ cup of blueberries, diced apple or raspberries
1 tbsp. of goji or golden berries (optional)
1 tbsp. of dried shredded coconut