With gluten free oats now so readily available in everyday supermarkets, I rarely make porridge with anything else as the alternatives can be a little harder to find and a little more expensive. But lately I’ve been experimenting with other grains to create something a little different. I was so excited when I perfected this recipe just in time to discover that Holland and Barrett have begun stocking quinoa flakes in most stores, so even if you don’t live down the road from Whole Foods, you will still have easy access to all the ingredients needed to make this delicious recipe.
I love eating this porridge just after a really tough workout as the quinoa is a fantastic source of quality protein to replenish your muscles. It also makes a great breakfast as its rich fibre content causes a slow release of carbohydrates to keep you full and energised throughout the day. And, I haven’t even mentioned the best part: it’s incredibly delicious! The banana and dates bring such a gorgeous sweetness to the quinoa, and who can deny that almond butter simply makes everything better. I also like to add a little maca for an extra hit of energy and health. This was one of the creamiest porridges I’ve ever enjoyed and I cannot wait for you all to try it!
- 1 cup non-dairy milk (I currently love using rice milk but almond milk is perfect too!)
- 1/3 cup quinoa flakes
- 1 ripe banana
- 2 medjool dates
- 1 tbsp almond butter
- 1 tsp maca (Optional)
Blend the milk, banana, dates and maca until smooth. Add to a saucepan along with the quinoa flakes and heat on the stove at low-medium temperature, stirring often. Once the liquid has almost, but not completely been absorbed by the quinoa, turn off the heat and stir in the almond butter. Serve with your favourite toppings and enjoy!