Lemon-Blueberry Quinoa Porridge

Lemon-Blueberry Quinoa Porridge Recipe
Photo: Greg Dupree; Styling: Caroline M. Cunningham

 

Carolyn says: "Quinoa, a nutty seed packed with protein, is great for breakfast. Its firm texture is perfect in this creamy porridge."

Yield:

Makes 4 servings

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 30 Minutes

Nutritional Information

Calories 252
Fat 7.1 g
Protein 8 g
Carbohydrate 39.7 g
Fiber 5.3 g

Ingredients

1 1/2 cups cups almond milk*
1 cup uncooked quinoa
1 cup water
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon almond extract
1/4 teaspoon table salt
1 cup fresh blueberries
4 tablespoons chopped toasted almonds
8 tablespoons almond milk
2 teaspoons light brown sugar
2 teaspoons loosely packed lemon zest

Preparation

Stir together 1 1/2 cups almond milk*, uncooked quinoa, water, granulated sugar, ground cinnamon, almond extract, and salt in a medium saucepan, and bring to a boil over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed. Spoon into 4 bowls; top each with 1/4 cup fresh blueberries, 1 Tbsp. chopped toasted almonds, 2 Tbsp. almond milk, 1/2 tsp. light brown sugar, and 1/2 tsp. loosely packed lemon zest.

*Low-fat milk may be substituted.

Note:

Carolyn O'Neil,

The Slim Down South Cookbook, Oxmoor House, 2013

January 2014
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