Coconut Quinoa Porridge Recipe

This simple recipe is one of my favorite breakfasts. I originally tried this at a restaurant and knew it couldn't be that hard to make.

Ingredients

• Quinoa (cooked in Fairlife skim milk instead of water for extra protein. For a vegan option, use soy milk)

• Diversity jar nut seed blend (you can use any chopped nuts and seeds, but I used pecans, walnuts, pumpkin seeds, flax powder, chia seeds)

• Berries of choice

• Small splash coconut extract

• Sweetener of choice (maple syrup, honey, stevia, or palm sugar)

• Extra Fairlife skim milk post-cooking to achieve porridge consistency

• Optional, protein powder to mix in once the quinoa is done cooking

  
  

Directions:

1. Cook quinoa according to package instructions, but use Fairlife skim milk in place of water.

2. When the quinoa is done cooking, add a small splash of coconut extract, optional protein powder, an extra splash of Fairlife milk, sweetener, and mix everything together.

3. When you’re ready to eat, add your coconut quinoa to the bowl and top with berries and any blend of nuts and seeds.

4. Enjoy!

Side note about the recipe:

The pre-cooked coconut quinoa freezes very well in individual servings, making this an easy meal to bulk cook for future quick meals.

As always, the Hleap Nutrition moto is to work smarter, not harder!

#proteinporridge #highproteinbreakfast #sweethealthybreakfast