I love making my breakfasts the day before. Knowing there is something delicious waiting for me in the morning is such a treat and it saves me a ton of time in the AM! This recipe is one of my all-time breakfast favorites. Quinoa is an amazing source of plant-based protein and something most of us are used to as savory, but this jar of yumminess is creamy, sweet and absolutely delicious. I like to make a big batch of quinoa early in the week to throw in salads and have ready for dinners, so most of the time I have some in the fridge and can whip together an overnight Quinoa Porride in under two minutes. Just make sure your quinoa isn’t seasoned or cooked in stock! If you’re cooking quinoa specifically for this recipe just use plain water and try adding some almond milk to the pot for the final minutes of simmering – it will make your porridge extra creamy.
- 1 cup cooked red or yellow quinoa
- 1 ¼ cup almond or coconut milk
- 2 tbsp unsweetened coconut
- 1 tbsp chia seeds
- A dash of maple syrup (you can use more or less or none; just sweeten to taste)
- A pinch of vanilla bean (or vanilla extract)
- A pinch of sea salt.
- Frozen berry mix (I used a mix of red currants and blackberries but strawberries, blueberries or whatever you have will work!).
Put all ingredients in a mason jar and stir well. Put the lid on, give the jar a couple of shakes and leave in the fridge overnight. In the AM, heat your berry mix on the stove for a minute or two, adding a dash of maple syrup while you stir. Give the quinoa another shake and put in a bowl. Add your warm berries on top! Enjoy with a spoon over the kitchen counter or take it to the couch and cozy up with a cup of tea. If you’re in a rush, simply add some berries to your mason jar and bring it with you as you head out the door!
Enjoy, lovelies! If you try this recipe at home, snap a photo and tag #yogagirlkitchen so I can see your beautiful creations.