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Laura was previously the editorial assistant on Healthy Food Guide. She is now a freelance journalist specialising in health, wellbeing, food & travel.

I’m a big fan of breakfast. If I don’t eat it, I’m tired, unmotivated and hangry. For that reason, Breakfast Week could be one of my favourite dates in the food calendar. I love an excuse to try something different… After all, the campaign is called Shake Up Your Wake Up!

I’m a devout porridge girl, and rarely break away from topping off my oats with cinnamon and seeds. So, to shake things up, Seasonal Berries sent me a Madeleine Shaw breakfast recipe using quinoa in place of oats – apparently, the current breakfast de rigueur. I was intrigued. Could it really be as creamy and satisfying as my morning oats?

Quinoa is a gluten-free grain, so it’s a great standby if you’re out of GF oats. Quinoa packs a nutritional punch: it’s a complete protein, meaning it contains all the essential amino acids, is a good source of fibre and gives you over a quarter of your daily requirement of B vitamin folate, which is essential for healthy nerves.

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Despite involving a little bit of prep, the recipe was easy to make. I’m not sure it’ll replace my love of oats, but if you like the nuttiness of quinoa and your porridge with a slightly savoury edge, this is the breakfast for you. I particularly liked the berry compote topping, which I’ll definitely make again.

Get the recipe for blackberry compote with quinoa porridge.

Have you ever tried making quinoa porridge, and is it a mainstay of your breakfast table? Let us know in the comments.