Creamy Quinoa With Blueberries Vegan Recipes

5-MINUTE CREAMY QUINOA PORRIDGE (GLUTEN-FREE, VEGAN)

5-Minute Creamy Quinoa Porridge (Gluten-Free, Vegan) image

Comforting and delicious, this creamy quinoa porridge is an awesome alternative to oat porridge or oatmeal. Ready in just 5 minutes, this recipe is perfect for filling you up anytime you're hungry. Top it with berries and a sprinkle of quinoa flakes and cinnamon for the perfect protein-filled breakfast or snack! Totally gluten-free, dairy-free and vegan, so anyone can enjoy!

Provided by Felicia Lim

Time 5m

Number Of Ingredients 7

Ingredients

1 cup quinoa flakes + more for sprinkling
1/2 teaspoon ground cinnamon + more for sprinkling
4 tablespoons sugar
1 1/2 cups almond milk
1 cup water
Berries, for topping (optional)
Maple syrup, for drizzling (optional)

Steps:

Combine quinoa flakes, ground cinnamon, and sugar in a small pot. Mix to combine.
Add almond milk and water, and stir to combine.
Cook over moderate heat on stove, stirring gently. The porridge should start to bubble and thicken within 2 minutes (reduce the heat if it starts bubbling too much). Once the porridge is ready and has reached its desired consistency (no more than 3 to 4 minutes), remove it from heat. If the porridge has become too thick during cooking, add a little extra almond milk or water.
Divide quinoa porridge between 4 small bowls and serve with fresh berries, a sprinkle of quinoa flakes and ground cinnamon. Drizzle with maple syrup if desired.

Nutrition Facts : ServingSize 1 small bowl, Calories 221 calories, Sugar 12.6 g, Sodium 74.4 mg, Fat 3.7 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 40.7 g, Fiber 3.1 g, Protein 6.6 g, Cholesterol 0 mg

CREAMY QUINOA WITH BLUEBERRIES (VEGAN)

Creamy Quinoa With Blueberries (Vegan) image

From deliciousliving.com. Other fresh, frozen or dried fruit can replace the blueberries (raspberries, strawberries, dates, etc.) Don't have pecans on hand? Substitute almonds, walnuts or hazelnuts for example. Slightly adapted by me. Makes 2 hearty servings or 4 small servings.

Provided by COOKGIRl

Categories Breakfast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup quinoa, well washed in a fine mesh strainer
2 cups water
1 cup coconut milk (can substitute dairy milk or other non-dairy option)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 dash salt
1/2 teaspoon vanilla extract (my addition but optional)
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
2 -3 tablespoons hemp seeds (chia, flax or other seeds can replace)
1/4 cup chopped toasted pecans

Steps:

Combine quinoa and water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes. I cooked the quinoa a solid 15 minutes then set aside for 5 minutes. Spoon into bowls and use the same pan to warm the coconut milk.
In the same pan you cooked the quinoa, warm the coconut milk, cinnamon, cardamom and dash of salt. Remove from heat and if using, stir in the vanilla extract.
Pour the coconut milk around the edges of the quinoa. Top with the blueberries (or other berry of choice), hemp seeds and toasted pecans.

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