Mix up your breakfast and make this delicious banana quinoa porridge for a vegan, gluten-free option that will keep you full all morning!
Linley and I have been spending a lot of time at her family’s river house on the St. Croix, which runs along the border of Minnesota and Wisconsin. It is legit the most beautiful, serene place I have ever been. All you can hear and see is nature. Swoon. It’s nestled at the top of the river bluff on 10 acres of pure Wisconsin beauty. The neighboring property is a farm and that’s where the bambis hang out. MY FAVORITE.
The last time I was out at the river house, Lin made me this delicious quinoa porridge for breakfast. I knew right away it needed to make a Fit Foodie appearance on the blog. Duh.
La la la loving all of the flavors in this breakfast! I also love the red quinoa and the texture it gives to the entire dish. Anyone else notice the texture difference between red and white quinoa? I feel like red quinoa has a little more oomph (aka is harder). Anyways, it was perfect in this! For the recipe you only need a few simple ingredients
red quinoa
cinnamon
banana
honey
cinnamon
If you don’t have red quinoa. No worries. Feel free to use white or a blend. The good thing about quinoa is that they are all equally in high in protein.
You precook the quinoa in water and then let it sit and soak in all of the delicious flavors over night so that in the morning it’s a delicious porridge full of flav.
Basic Ingredients for Banana Quinoa Porridge
1 cup quinoa, uncooked
2 cups water
2 medium bananas (~1 cup mashed)
2 tablespoons honey
½ teaspoon cinnamon
1 cup almond milk, unsweetened
How to make Banana Quinoa Porridge
First, rinse quinoa and place in a medium size pot. Then, add in 2 cups of water. Turn burner to high and bring to a rolling boil. Then, turn to low, cover, and let simmer for an additional 12-15 minutes or until all of the liquid has absorbed.
Set aside and let cool.
In a large bowl, mash 2 medium bananas. This should yield about 1 cup mashed. Then, add in honey, cinnamon, and almond milk and mix until combined.
Finally, add in cooked quinoa and mix. Place bowl in refrigerator for at least 2 hours or overnight.
Serve cold.
This post is sponsored by Ancient Harvest Quinoa. I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds!
First, rinse quinoa and place in a medium size pot. Then, add in 2 cups of water. Turn burner to high and bring to a rolling boil. Then, turn to low, cover, and let simmer for an additional 12-15 minutes or until all of the liquid has absorbed.
Set aside and let cool.
In a large bowl, mash 2 medium bananas. This should yield about 1 cup mashed. Then, add in honey, cinnamon, and almond milk and mix until combined.
Finally, add in cooked quinoa and mix. Place bowl in refrigerator for at least 2 hours or overnight.