Gluten & Dairy Free, Vegan & Vegetarian, Anti-inflammatory, Mediterranean diet, Diabetic friendly
¼ cup uncooked quinoa flakes
¾ cup unsweetened almond milk
½ Tablespoon almonds, chopped
½ cup fresh berries
Pinch ground cinnamon
Soak quinoa flakes with ¼ cup almond milk overnight in fridge. This speeds up cooking time in the morning.
Add quinoa to small saucepan with remaining ½ cup almond milk.
Heat on low-medium heat until simmering, stirring regularly.
Cook for 5-6 mins or until porridge is thick, smooth and creamy.
Serve topped with almonds and your choice of berries, and a sprinkle of cinnamon.
Variations: Use rice milk instead of almond milk. Add ½ sliced banana or ½ a grated apple or 1/2 a sliced peach, instead of berries.