Mixed Berry Breakfast Quinoa Porridge is a heart healthy way to say “I love you” this Valentine’s Day!
Berries are bursting with antioxidants and flavonoids. The Harvard School of Public Health conducted a study that demonstrated women who eat three or more servings of berries per week may have a lower risk of heart attack. They found that the flavonoid anthocyanin in strawberries and blackberries improves blood flow, which reduces the amount of plaque build up and ultimately lowers heart attack risk.
The other proven factor to decrease risk of heart disease is fiber, which quinoa has plenty of! 1 cup of cooked quinoa contains 5 grams of fiber! Similar to berries, quinoa also contains flavonoids that lower inflammation in the body. Quinoa is also a gluten free alternative to other wheat based breakfast cereals.
Ingredients
- For the Berry Compote:
- 1 cup frozen mixed berries or berries of your choice
- 2 tablespoons pure maple syrup
- 1 teaspoon cornstarch
- ½ teaspoon lemon juice
- ¼ teaspoon pure almond or vanilla extract
- For Quinoa Porridge:
- ½ cup water
- ½ cup soy or almond milk
- ½ cup quinoa
- pinch sea salt
- Toppings:
- soy or almond milk
- sliced almonds
Instructions
- For the Berry Compote:
- Put all ingredients in a small sauce pan and bring to a low simmer. Let simmer for 5 minutes or until berries are thawed and sauce starts to slightly thicken.
- For the Quinoa Porridge:
- Bring water, milk and pinch of sea salt to a boil in a saucepan. Add quinoa, cover and reduce heat to the lowest setting. Cook until all the liquid is absorbed and quinoa is cooked through.
- Once cooked, divide quinoa into two bowls and top with berry compote. Add sliced almonds and a splash of soy or almond milk. Enjoy 🙂
Nutrition
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