I have been preparing this breakfast for yeeears now (I sound like I am just ancient, don’t I lol?!), it was probably the first official breakfast I made for a client, and I am still preparing this recipe weekly. You know you have found a good recipe when you are going into your 5th year of preparing it almost weekly. This is a great “base” recipe, and as I say with all my recipes, feel free to add your own spin! Let me know what you come up with!

Quinoa Porridge

Yields 4-1cup servings

Ingredients

• 1 cup quinoa – rinsed

• 3 cups water/almond milk/soy milk/coconut milk/goat’s milk/cow’s milk

• 1 tsp. vanilla

• 1 1/2 tsp. cinnamon

• 1/4 tsp. allspice

• 1/2 cup raisins

• 2 medium apples – diced

• agave/honey to taste (I like about 1/4 cup in this recipe)

• 1/2 cup walnuts – toasted and chopped

• 4 Tablespoons sunflower seeds – shelled

• 1 cup blueberries

Directions

Spray a crock pot/slow cooker with non-stick cooking spray (Pam). Mix quinoa, liquid of choice, cinnamon, allspice, raisins and apples together and pour into prepared crock pot. Cook on high for 2 to 2 1/2 hours, or until quinoa has absorbed all liquid and the quinoa is no longer crunchy. Turn crock pot off and add vanilla and sweetener of choice; stir to combine. Divide the quinoa into four bowls, put equal amounts (or not – load up one serving if ya want! LOL) of walnuts, sunflower seeds, and blueberries on top of quinoa. Enjoy!

Click here to download a printable copy of the Quinoa Porridge Recipe