High protein breakfast: Blueberry and ginger porridge

Serves: 1

Prep time: 5 minutes

Cooking:  20 minutes

Ingredients:

• 1/4 cup buckwheat groats, rinsed
• 1/4 cup red or white quinoa, rinsed
• 1tbs pumpkin seeds, chopped
• 2tsp olive oil spread
• 1tsp minced ginger
• 1tsp cinnamon
• 1 cup blueberries (fresh or frozen)
• 2 tsp stevia (or to taste)
• 1 cup unsweetened coconut and almond milk, warmed

Method:

1. Combine olive oil spread and ginger in a small saucepan and stir over medium heat for 1-2 minutes or until fragrant. Add quinoa and buckwheat groats and stir to coat.
2. After 2 minutes, add 1 cup of boiling water. Bring to boil, and then reduce to a simmer. Add cinnamon, stir, and cover for 15 minutes, or until the groats and quinoa are cooked through.
3. Transfer to your breakfast bowl and mix in pumpkin seeds and blueberries.
4. Sprinkle with stevia to taste before pouring over warmed milk.

Modifications

• Add 1 tsp of  flaxseed or chia seeds
• Soak the buckwheat and quinoa overnight in water (with a teaspoon lemon juice or apple cider vinegar) to help the groats cook faster
• To reduce cooking time, grind the buckwheat groats and quinoa prior to cooking in a mortar and pestle
• Prepare the porridge in bulk, and store the extra in the fridge for 2-3 days. Reheat the porridge and add blueberries and pumpkin seeds with the milk.

 

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