I’m always looking for new breakfast ideas and ways to get a healthy serving of protein in the morning, but I prefer sweet breakfasts, and protein sources tend to be savory.
Quinoa breakfast porridge is something I love to eat, and while quinoa does have a high protein content when compared to other grains, it’s still not quite enough for my nutritional needs. So I came up with this genius idea, if I do say so myself!
Egg whites are primarily composed of protein, with virtually no flavor. Adding this to my quinoa breakfast porridge not only added the protein I was seeking, it also added lots of volume to the dish! (double yay!)
This recipe is quick and easy, and you can use the remaining cooked quinoa for a lunch dish with veggies and lean protein like tofu, chicken or fish. Breakfast and lunch done! You’re welcome.
QUINOA BREAKFAST PORRIDGE
-1/2 cup cooked quinoa
-3/4 cup egg whites (I use liquid egg whites)
-1/4 cup unsweetened vanilla almond milk
-1 small banana (or dried fruit of choice- raisins, cherries, cranberries)
-1 tablespoon natural almond butter/peanut butter (or 1/4 cup crushed nuts)
-Cinnamon and stevia or honey to taste
1. Heat cooked quinoa and almond milk in a small saucepan over medium heat, just until warm, about 2-3 minutes.
2. Add liquid egg whites and stir frequently until eggs are fully cooked. Egg whites will look sudsy until cooked, you know it’s done when your porridge is light and fluffy.
3. Remove porridge from heat and stir in fruit of choice, cinnamon, stevia or honey, and nut butter or nuts/seeds.
4. Can be served immediately or stored in the refrigerator until the next day.