Rocco DiSpirito’s Blueberry and Quinoa Porridge With Mint

Yield: 4 servings
Calories: 135
Theme: Breakfast
Rating:  This recipe has not been rated

Rich in protein, quinoa is a great substitute for breakfast oats or grits. You can use any quinoa variety, including colorful red quinoa, to get the same nutritional benefits. If you prefer to skip the first step or don't have a blender, you can substitute with quinoa flakes instead. Add fresh fruit, like blueberries, for an extra dose of antioxidants and vitamins. Unsweetened almonds provide crunch and healthy fats to keep you energized and satiated all morning long.

 

Recipe from: The Negative Calorie Diet by Rocco DiSpirito.

Ingredients

  • 1/2 cup red quinoa
  • 2 cups unsweetened almond milk, or homemade almond milk
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 packets monk fruit extract (such as Monk Fruit in the Raw)
  • 2 cups fresh washed blueberries
  • 8 fresh mint leaves, lightly chopped

Directions

1. Place the quinoa in a fine strainer and rinse it well under cold running water. Shake off any excess water. Transfer the quinoa to a blender with the almond milk, vanilla extract, salt, and monk fruit extract. Blend on high to break up the quinoa into smaller pieces, about 30 seconds.

 

2. Pour the mixture into a wide-bottomed saucepan and place over medium-high heat. Cook the mixture until simmering, whisking constantly to prevent lumps. Once the mixture has simmered, add half of the blueberries and mix to warm them through, letting them break apart slightly.

 

3. Divide the mixture equally among four bowls. Sprinkle the remaining blueberries equally over each bowl and top with the mint.

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