Quinoa porridge. Yeah, it’s summer but with these cooler temperatures it’s been making me crave fall spices. Super easy to make, and it satisfied the craving for a warm spice. Quinoa is one of the highest sources of plant-based protein (much like hemp hearts). It is also very high in iron and fibre. If you happen to follow a gluten-free and/or vegan diet, quinoa also fits that bill. So, back to that fall spice craving. I’ll likely make a pumpkin spice version of this come fall, but for now, I had to settle with apple-cinnamon (just as good if you ask me). This could be enjoyed for breakfast, dessert or just a snack. It’s quick, easy, delicious AND nutritious.
1/2 cup uncooked organic quinoa
1/4 cup unsweetened vanilla almond milk
1 apple, cored and diced
2 tbsp natural peanut butter
1 tsp organic blue agave (maple flavoured) or pure maple syrup
1 tsp cinnamon, or to taste
1. Cook quinoa over medium-high heat in almond milk for about 15-20 minutes.
2. Add peanut butter, agave and cinnamon (to taste).
3. Stir in the diced apple.
4. That’s it – enjoy!