Blueberry Pie Quinoa Breakfast Porridge [Vegan, Gluten-Free, Lower-Carb]
Quinoa for breakfast? Absolutely! This Blueberry Pie Quinoa Breakfast Porridge is packed with healthy fats, protein, fiber, and antioxidants.
It’s a low-carb vegan breakfast option, gluten-free, and paleo-friendly too! And and have I mentioned it’s delicious!?
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 cups / 4 servings 1x
- Category: Breakfast
- Cuisine: Healthy, Gluten-Free, Vegan, Paleo
Ingredients
Scale
- 1 cup white quinoa (preferably sprouted)
- 2 cups coconut milk OR your non-dairy milk of choice
- 3 tbs whole-fat canned coconut milk / coconut cream
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 2.5 cups frozen organic wild blueberries*
- A sprinkle of mineral-rich sea salt
- Sliced almonds (for topping)
Instructions
- Add the quinoa, coconut milk, coconut cream, and salt to a medium saucepan (with a tight lid) over medium-high heat.
- Bring it to a boil, then turn the heat down to low and put the lid on.
- Cook until most of the liquid is absorbed, about 10-12 minutes.
- Add the wild blueberries, cinnamon, and vanilla extract, and cook for another 3-4 minutes.
- When ready to serve: top with 1 tbs of hemp seeds and 1 tbs of crushed almonds and/or walnuts per serving.
- Enjoy!
Keywords: quinoa breakfast porridge