Quinoa Breakfast Porridge with Hot Blueberry Drizzle

Course: Breakfast

Cuisine: Vegan

Diet: Gluten Free, Egg Free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian

Time: Max 20 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: dairy-free, egg-free, gluten-free, vegan

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 356kcal

Get Recipe Ingredients

Rinse the quinoa well (that's important) get a pot, add quinoa, soy milk and water. Bring to a boil and then turn down to a low heat.
Now add the spices: cardamom, anise, cinnamon, sugar and a pinch of salt.
Cut the almonds and apricots into slices and throw them into the pot as well. Hold back a few of each for garnish.
Let everything simmer for about 15 minutes until the quinoa is soft and the liquid is absorbed.
Meanwhile, grab a pan and throw in the blueberries. Let them simmer until they resemble marmalade. That’ll take about 5 minutes.
Once the quinoa is done, fish out the anise star and cardamom pods.
Alrighty, now it’s time to make like the Avengers and assemble: grab a bowl and add the quinoa. Pour a little more soy milk over your concoction. Now add the blueberry sauce. Sprinkle a few more almond and apricot slices and perhaps a couple of coconut flakes to finish it off.
Enjoy!