Quinoa Breakfast Porridge


1 2/3 cups water
1 cup quinoa
2 Tbsp unsweetened almond milk (or to consistency)
¼ tsp cinnamon
¼ cup fresh berries


Prepare quinoa according to package directions or follow these instructions: wash, rinse and drain quinoa, and place in a 2-quart pot (or rice cooker). Add water. Bring to a boil, lower heat and simmer with lid on until all water is absorbed (about 15 minutes). Don’t stir the grain while it is cooking. Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed. Remove lid and let stand for 5 to 10 minutes. When quinoa is ready, fluff with a fork. Add almond milk and stir gently, then mix in berries. Sprinkle with cinnamon and serve.

Coach’s tip: Quinoa store well in your refrigerator – double the recipe and have quinoa all week! You can also change the fruit according to what you have on hand, and consider adding chopped almonds or walnuts!