Hot Quinoa Porridge

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Gluten-free.  Oat-free.  Yum-full.  What??  Yum-full is a word.  Look it up.  Well, no, don't.  Just trust me on this one.  

Some of you are gluten-free and would love a recipe or two that does not use oats as a substitute.  Enter quinoa flakes.  Love 'em.  They're ready in a flash, and make for a warm, grounding breakfast when whipped with a couple egg whites.  Throw in some coconut and ground flaxseed and you've managed to create a healthy trifecta of protein, carb and fat.  I'm almost aways tossing in frozen berries for a boost of anti-inflammatory love, but didn't this morning (as noted in the picture).  Consider a 1/4 cup or so. 

Give it a go, and let me know!


1/3 c quinoa flakes (cook as recommended on package)

2 egg whites, whisked

1 Tbsp ground flaxseed

1 Tbsp unsweetened flaked coconut

1 Tbsp chopped walnuts (optional)

1 tsp coconut oil

1 tsp agave or honey

1/2 tsp vanilla

1/4 tsp cinnamon

Stevia to taste

1) As you whisk the quinoa/boiling water mixture (per package directions), gradually add in the egg whites, whisking vigorously to blend and cook the whites well.  After all the egg whites are incorporated, whisk for another 30 seconds.  

3) Add ground flaxseed, vanilla and cinnamon.  Stir and pour porridge into your bowl.  

4) Place the coconut oil on top to melt, then sprinkle coconut flakes, nuts (optional) and Stevia.  

5) Drizzle with agave or honey.

6) Sip on a hot cup of coffee or tea while you enjoy your  breakfast and reflect back on how awesome you are for lovingly giving your body a delightful, super-healthy, blood-sugar-friendly breakfast in under 5 minutes. 

Fuel Well!

300 kcal, 13 g protein, 13 g fat, 32 g carb, 4.5 g fiber