Jane Day
Jane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same."
Since we’ve been cooking up big batches of quinoa lately, I thought I’d share another recipe for you to enjoy this superfood for breakfast. This quinoa porridge is inspired by my sister-in-law Chrissy’s favorite oatmeal recipe made with cinnamon, vanilla, almond milk, and coconut. I’ve also topped it with chopped dates and walnuts. You can top it with whatever you’d like–bananas, sliced almonds, chia seeds, blueberries, etc. Enjoy!
Quinoa Breakfast Porridge
Print Recipe
To cook quinoa: Use 1 cup of uncooked quinoa to 2 cups of liquid. Make sure quinoa is rinsed well. Bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Servings
1serving
Servings
1serving
Quinoa Breakfast Porridge
Print Recipe
To cook quinoa: Use 1 cup of uncooked quinoa to 2 cups of liquid. Make sure quinoa is rinsed well. Bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Servings
1serving
Servings
1serving
Ingredients
3/4cupcooked quinoa
1/4+cupunsweetened almond milkany favorite milk can be used
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Jane Day
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