Happy Sunday loves! Another week has passed and I was able to tick-off everything I had on my to-do list until today – time to make one for the upcoming week. I’ve got a few lunch dates coming up this week with friends that I used to go to school with – cannot wait! Since knowing myself, and knowing that one of these dates might be switched to becoming a dinner and drinks event, I need to make sure that everything else is rightly scheduled and done in time.
With another weekend having passed, I wanted to share one of my new favourites in regards to breakfast. I love, love, love porridge – with them good old oats – and now started making it with quinoa. I always saw quinoa as a great grain for lunch or dinner, though never would have thought of eating it for breakfast/brunch. Here I am, and I could eat it daily. The principle method is easy – just as cooking quinoa (or rice) you can place ½ cup of quinoa, 1 cup of frozen berries and 1 cup of liquid in a pot – heat up the stove and let it sizzle on medium heat until no more liquids are left. I chose to say liquid as you can honestly make it with water (lowest kalorie form), milk (lactose free or not – as you wish and can eat) or nut milk. I’ve tried it in all ways, though usually go back to mixing ½ cup of almond milk with ½ cup of water. If you want to have your quinoa porridge a little sweeter and not so “nutty” in taste, you can add 1 tablespoon of agave syrup (or 1-2 tbs of sugar) and voila – you’ve got a perfect serving size (for one) to keep you full for hours.
With that, I wish you a lovely continuing Sunday! xo
