Quinoa porridge + blueberry jam
In my world, first breakfast needed to be updated. Quinoa is a pseudo-grain and with a brief soak is easier to digest than oatmeal and also packs in more protein. It's usually prepared savory, but this sweetish version is quite delicious for dark wintery mornings.
I like to use canned coconut milk here. Ideally, the liner is BPA free and it has no guar gum.
1 cup uncooked quinoa
3/4 cup of unsweetened nut milk (cashew, almond, coconut)
1 ⅔ cup filtered water
¼ tsp sea salt
1-2 TBS maple syrup or raw honey*
blueberry chia jam (see recipe below)
Soak the quinoa for about 15 minutes, rinse and drain. In a small saucepan, add water, quinoa, salt and maple syrup and bring to a boil. Bring heat down to a simmer, cover and cook for 12-15 minutes. Stir in nut milk. Taste for sweetness. *If using raw honey, mix it in at the end, when the quinoa has cooled slightly to preserve its natural enzymes.
Transfer to bowl. Add toppings of choice: a small spoonful of nut butter, a couple of spoonfuls of jam and a sprinkle of cacao nibs per bowl.
Note: Cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temperature or heat it, as you are ready to serve, adding a few splashes of milk to loosen. Add toppings.
Quick blueberry-chia jam:
In winter, instead of getting berries that have traveled far, I like to rotate in fruit that was frozen at its peak.
1 (12 oz) bag of organic frozen blueberries
2 TBS filtered water
splash of vanilla extract
squeeze of lemon juice
2 tsp dark maple syrup
2 tsp chia seeds
Combine blueberries, water, vanilla, lemon juice and maple syrup in a small saucepan. Bring to a gentle simmer. Cook over low-medium heat until the blueberries have given off their juices, about 5-10 minutes. Taste for seasoning, adding more lemon juice or maple syrup, if needed. Stir in chia seeds and let cool. The jam will thicken as it sits.