Lemon-Blueberry Quinoa Porridge

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
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 15 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 252
  • Fat: 7.1g
  • Protein: 8g
  • Carbohydrate: 39.7g
  • Fiber: 5.3g

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

  1. 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.
  2. *Low-fat milk may be substituted.
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