It has rained thirty days straight here which means I’m living a cold, damp existence right now. This has me craving all the comfort foods and I’ve been skipping my morning smoothie in favour of something warm. I can’t bring myself to eat oatmeal though. I’m not only sick of it but I don’t like the texture of it unless I blend it after cooking to make it extra porridge-like which is both annoying and messy.
Enter quinoa flakes.
Quinoa flakes have the consistency that I’m looking for in a breakfast porridge: thick, creamy and reminiscent of my childhood Cream of Wheat days without the bloated belly that wheat gives me.
For those IBS’ers sticking to a Low FODMAP diet- quinoa flakes are lower in FODMAPs than oats which means you can enjoy a larger serving size!
I used coconut cream to add some extra creamy-ness to it and topped it off with walnuts to get my Omega 3’s in (and you should too since most people don’t get enough Omega 3’s).
- Prep Time: 5m
- Cook Time: 10m
- Total Time: 10m
- Serves: 1
For the Porridge
- 1 3/4 c water
- 1/2 c quinoa flakes
- pinch salt
- 1/3 c blueberries
- pinch cinnamon
- 1 tbsp. walnut pieces
For the Coconut Cream
- 1 can or tetra pak Aroy-D coconut milk, refrigerated
- 1 tbsp. maple syrup
- Bring water to a boil in a saucepan. Add quinoa flakes and a pinch of salt. Cover with lid and reduce to a simmer. Cook for 8 – 10 minutes, stirring occasionally.
- While quinoa is cooking, prepare the coconut cream. Remove coconut milk from fridge. Skim off the thickened milk from the top and place into a small bowl. Add maple syrup and stir to combine. Place back in fridge until quinoa is finished.
- Remove quinoa from heat and stir to fluff. Scoop into a bowl and add blueberries and walnuts. Sprinkle with a pinch of cinnamon. Top with maple coconut cream.