...

Mixed Berry Breakfast Quinoa Porridge, Vegan and Gluten-Free

The best recipe for Mixed Berry Breakfast Quinoa Porridge
mixed berry breakfast quinoa porridge vegan gluten free best recipe

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.

mixed berry breakfast quinoa porridge vegan gluten free recipe
mixed berry breakfast quinoa porridge vegan gluten free best recipe
Print

Mixed Berry Breakfast Quinoa Porridge

The best recipe for Mixed Berry Breakfast Quinoa Porridge
Course Breakfast, Main Course
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 264kcal
Cost $

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
How many Ounces Are in a Cup?
How many Grams are in a Cup?

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

Calories: 264kcal | Carbohydrates: 52g | Protein: 7g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 89mg | Potassium: 328mg | Fiber: 5g | Sugar: 19g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 2mg
Cristina C. RD LDN
Follow me!

Leave a Comment

Recipe Rating