Quinoa Porridge with Banana, Blueberries and Pecans

Ingredients

• Quinoa1/4 cup (50 g)
• Banana1/2 medium (65 g)
• Blueberries1/4 cup (38 g)
• Pecans5 half (20 g)
• Cornstarch1 teaspoon (3 g)
• Vanilla Extract1 teaspoon (5 g)
• Water1/2 glass (125 ml)
• Stevia2 packet (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa. If not, the following two instructions will indicate how to cook the quinoa.

2. 2

   Step 2

   Wash 1/4 of the prescribed quinoa with water at least 3 times and drain. Next, place it in a pot filled with water (3 times the amount of quinoa).

3. 3

   Step 3

   Cook over medium heat for 15 minutes, stirring from time to time until the quinoa is cooked and has absorbed the water.

4. 4

   Step 4

   Dilute the cornstarch in a glass with 2 tablespoons of water and place the rest of the water with the vanilla extract in a pot over medium heat. Optional: Add cinnamon.

5. 5

   Step 5

   Before it reaches boiling point, add the cooked quinoa and the diluted cornstarch gradually. Stir constantly until thickened.

6. 6

   Step 6

   Add more water if required.

7. 7

   Step 7

   Simultaneously, peel and slice the banana.

8. 8

   Step 8

   Once the quinoa is done, serve in a bowl and sweeten with the stevia. Add the banana, blueberries and pecans.

9. 9

   Step 9

   Optional: Add a teaspoon of grated coconut and/or a tablespoon of milk or a plant-based milk.

10. 10

    Step 10

    Remember that you can replace stevia with the sweetener of your choice. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa Porridge with Banana, Blueberries and Pecans can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.