High-Protein Vegan Quinoa Porridge Recipe
Looking for a high-protein vegan breakfast that’s both creamy and delicious? This quinoa porridge is just what you need to start your day energized! Packed with protein and nutrients, it’s a perfect alternative to traditional oatmeal, offering a nutty flavor and a satisfying texture. Follow these easy steps to whip up a hearty bowl of goodness.
Ingredients
- 1/2 cup uncooked quinoa (rinsed)
- 1 can (400 ml) full-fat coconut milk
- 2 tsp maple syrup (or to taste)
- 1 tsp ground cinnamon
- Splashes of water (if needed)
- 1/2 cup fresh or frozen raspberries (for topping)
- 1/2 cup fresh or frozen mango, chopped (for topping)
- 1/4 cup chopped pecans (for topping)
- 2 tbsp coconut shavings (for topping)
Instructions
- Prepare the Quinoa Base:
- In a medium-sized saucepan, combine the quinoa, coconut milk, maple syrup, and cinnamon.
- Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 12-15 minutes or until the quinoa is tender and has absorbed most of the coconut milk. If needed, add splashes of water to reach the desired consistency.
- Serve the Porridge:
- Divide the creamy quinoa porridge between two bowls.
- Top each serving with fresh or frozen raspberries and mango. Sprinkle with chopped pecans and coconut shavings for extra texture and flavor.
- Enjoy:
- Serve warm for a comforting breakfast experience. This porridge is also perfect for meal prep—store it in an airtight container in the fridge for up to five days, and reheat as needed.
Tips for a Creamy Porridge
- Use full-fat coconut milk for a richer and creamier texture.
- If you prefer a crunchier porridge, use red quinoa instead of white quinoa.
- Adjust the sweetness by adding more maple syrup or even a sprinkle of coconut sugar.
Nutritional Information
This recipe provides approximately 526 kcal per serving, with 23g of carbohydrates, 6g of protein, and 50g of fat (mostly from the creamy coconut milk).
