Cinnamon, when served in a warm dish such as porridge, is one of my ultimate comfort foods. On cooler mornings, or when I feel a bit under the weather, I like to make this for breakfast. I’ve made this grain-free by replacing porridge oats with more nutritious and protein-rich quinoa, but as with all of my porridge recipes, feel free to use oats instead- just remember they’ll take less time to cook.
For a speedier version, cook the quinoa in advance and then follow the recipe- it will take much less time.
60g uncooked quinoa, soaked overnight and rinsed
150ml water or almond milk
1tsp ground cinnamon
1 banana, mashed
1tbsp peanut butter (I like the crunchy version by Meridian)
- low-fructose fruits such as berries, to top
- Add 1tbsp cacao powder for a chocolatey hit
1.) Add the quinoa to a pan with the water and cinnamon, and bring to the boil.
2.) Then reduce the heat and simmer until almost all of the almond milk/water has been absorbed (about 10 minutes).
3.) Stir in the mashed banana for the final few minutes and then remove the porridge from the heat.
4.) Stir in the peanut butter and top with your choice of toppings.
NOTE: Try replacing the cinnamon with 1tbsp cacao powder for a chocolatey alternative breakfast (I call it Choconana Quinoa Porridge).