As you may already know if you’ve been following us for a long time, the porridge are my favorite breakfast along with smoothies and during the cold months it is what I usually have almost every day in the morning.
Ingredientes
Scale
Para las gachas de quinoa:
- 1 taza de copos de quinoa (80 g)
- 2 tazas de leche vegetal (250 ml), nosotros usamos leche de soja sin endulzar
- 1 plátano
- 2 cucharadas de semillas de calabaza al gusto
Para la compota (opcional):
- 1 taza de frutos rojos congelados (150 g)
- 2 cucharadas de agua
- 2 cucharadas de panela o azúcar moreno
- 1 cuchara de harina de tapioca o maicena
Instructions
- Add all the compote ingredients except the tapioca flour or cornstarch, stir and when it starts to boil, cook over medium-high heat for about 5 minutes. Then add the tapioca flour or cornstarch, stir and cook 1 or 2 more minutes or until thickened, stirring constantly. Reserve.
- Put the quinoa flakes and the milk in a saucepan, stir and when it starts to boil, cook over medium-high heat for about 2 or 3 minutes or until thicken, stirring occasionally. Add more milk if needed.
- Serve in a couple of bowls with the compote on top, banana slices and pumpkin seeds.
- We don’t add sweetener, but if you want you can add whatever you prefer to taste.
- The porridge is better fresh, but you can eat them cold or store them in an airtight container in the fridge for 3-4 days. If you are going to reheat them, you may need to add more milk. The compote can be stored in the fridge in an airtight container for a week.
Notes
- The porridge can also be made with water and if you want you can add a little milk at the end.
- Use any fruit, seed, nut or ingredient that you like.
- The compote is delicious hot or cold and can be made with any fruit.
- Instead of tapioca flour or cornstarch you can use any other starch or thickener .
