As fall approaches, shifting from cold cereal breakfasts to hot ones seems logical and feels good. This hearty Quinoa Breakfast Porridge with Hot Blueberry Drizzle is so delish and protein-rich. It will make you smile for the rest of your day.


½ cup Quinoa

1 cup Soy milk

½ cup water

1 star anise (known as aniseed to some!)

3 green cardamom pods

½ tsp cinnamon

1 pinch salt

1 tsp honey

2 tbsp almonds (chopped)

2 tbsp dried apricots

1 cup fresh or frozen blueberries


Rinse the quinoa well (that’s important), get a pot, and add quinoa, soy milk, and water. Bring to a boil and then turn down to a low heat.

½ cup quinoa,½ cup water,1 cup soy milk

Now add the spices: cardamomanisecinnamon, sugar, and a pinch of salt.

1 star anise,3 green cardamom pods, ½ tsp cinnamon,1 pinch salt,1 tsp sugar

Cut the almonds and apricots into slices and throw them into the pot as well. Hold back a few of each for garnish.

2 tbsp almonds,2 tbsp apricots, dried

Let everything simmer for about 15 minutes until the quinoa is soft, and the liquid is absorbed.

Meanwhile, grab a pan and throw in the blueberries. Let them simmer until they resemble marmalade. That’ll take about 5 minutes.

Once the quinoa is done, remove the anise star and cardamom pods and toss.

Add the quinoa to a bowl. Pour a little more soy milk over your concoction. Now add the blueberry sauce. Sprinkle a few more almond and apricot slices and perhaps a few coconut flakes to finish.



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