Quinoa + Rice Porridge with Chia Seeds and Banana
It’s been so long since I’ve enjoyed a warming bowl of ‘porridge’. Actually come to think of it, I haven’t had a bowl since I was pregnant!
I purposely saved a cup of cooked Quinoa/Rice blend to make into a breakfast bowl as I’ve been watching Isabella eat her oats in such eager anticipation, it had me craving a warm bowl of something delicious myself! This is a wonderful gluten-free alternative for those who can’t tolerate oats. Made with protein-rich quinoa and chia seeds, it will certainly help to keep you fuelled for a busy morning, as well as providing a bounty of nutrients such as omega-3 for a healthy heart and brain, potassium for healthy blood pressure regulation and fibre for an efficient digestive system.
You can top it with whatever fruit is in season but I always like to add a few nuts and seeds for texture and crunch!
Quinoa + Rice Porridge with Chia Seeds and Banana – serves 1
1 cup leftover cooked and cooled Quinoa/Rice Blend
1 Tbspn black chia seeds soaked in 1 cup of milk of your choice for at least 30mins or overnight (I used whole organic milk here)
½ tsp cinnamon
1 Tbspn honey (I used Taylor Pass Honey Co Honey Dew honey)
1 Tbspn nuts/seeds
1 Tbspn dried fruit if you wish for extra sweetness (chopped dates/cranberries)
Place the quinoa/rice blend along with the chia seeds, milk, cinnamon and honey into a small saucepan over a medium heat. Stir until hot, well combined and thickened slightly which will take around 5 minutes.
Pour into your serving bowl and top with sliced banana, nuts, seeds and dried fruit if desired.