Carrot Cake Quinoa Porridge
Hot cereal is such a great make-ahead breakfast option, especially in the colder months. This version differs from classic oatmeal as it is packed with protein and offers you a little crunch, both thanks to the quinoa.
Ingredients
- 1 cup quinoa rinsed and drained
- 1 cup low fat milk or use any variety
- 1 carrot very finely grated, I like to use a microplane for this
- 1 - 2 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. allspice
- 1/4 tsp. ground cloves
- 1/8 tsp. salt
- 1/3 cup dried currants dried cranberries, or raisins (optional)
- 1/3 cup pecans or walnuts optional
Instructions
- Combine all ingredients, except the dried fruit and nuts, in a medium saucepan along with 1 cup of water.
- Stir well and bring the mixture to a boil, then turn the heat to low and cook, uncovered, stirring occasionally for about 20 minutes, or until most of the liquid has been absorbed and the quinoa has become soft, adding more liquid if necessary.
- Top with dried fruit and/or nuts and additional syrup, if using, and serve warm or refrigerate for up to 5 days.
Reheating Directions
- To reheat, combine a serving of the porridge with a dash or two of milk and heat in a pot over a medium until warm throughout, or in the microwave for 45 seconds – 1 minute, or until warm.
Notes
Do Ahead or Delegate: Grate the carrot, combine the spices, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Double the carrot, double the spices, and/or add more maple syrup.
Tip: In addition to being high in protein and fiber, quinoa is lower in sodium and higher in calcium, magnesium, and potassium than wheat, or barley. It’s particularly high in iron; a 1/2 cup contains almost 8 mg, significantly more than any other cereal grain.
Nutritional Information Per Serving (% based upon daily values): Calories 138, Total Fat: 2g, 3%; Saturated Fat: 0g, 2%; Cholesterol: 2mg, 1%; Sodium: 76mg, 3%; Total Carbohydrate: 24g, 8%; Dietary Fiber: 3g, 10%; Sugar: 2g; Protein: 5g
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