Vegan Quinoa Porridge with Walnuts and Blueberries

Ingredients

• Quinoa1/4 cup (50 g)
• Almond Milk3/4 cup (180 ml)
• Vanilla Extract1 teaspoon (5 g)
• Blueberries1/4 cup (38 g)
• Walnuts5 half (20 g)
• Cornstarch1 teaspoon (3 g)
• 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 almond milk and place the remaining almond milk together with the vanilla extract in a pot over medium heat.

5. 5

   Step 5

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

6. 6

   Step 6

   Add more water if required.

7. 7

   Step 7

   Once the quinoa is done, turn off, serve in a bowl and add the stevia and blueberries (set aside some to garnish). Mix well.

8. 8

   Step 8

   Garnish with the remaining blueberries and chopped walnuts.

9. 9

   Step 9

   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

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