Porridge doesn’t have to be wet and sloppy, and it doesn’t have to be just oats. Around the world different cultures eat a variety of cooked whole-grains for breakfast either loose with lots of liquid (water, juice or milk) or the drier pilaf-style, like this Maple-Kissed Quinoa Breakfast. Other small, fast-cooking whole-grains that can replace the quinoa in this recipe are amaranth, or fonio (a new whole-grain that has been introduced recently to Canada, see link below!)
- 1½ cups cooked quinoa (or other cooked whole-grain)
- 2 Tbsp dried cranberries (fruit juice sweetened preferred)
- ¼ cup slivered almonds
- ½ - 1 tsp ground cinnamon
- 1-2 Tbsp pure maple syrup
- Mix cooked quinoa or other choice of whole-grain (I cook enough at dinner so I have leftovers for breakfast!) with dried cranberries and a good dose of cinnamon and slivered almonds. Drizzle with maple syrup.
- I don't typically add any non-dairy beverage or anything else, but you could choose to add non-dairy milk or yogurt if you like a more liquidy cereal. Enjoy!
- Link to read about or purchase whole-grain FONIO (also now available at some Whole Food Market locations)