Description
This Mediterranean Diet Breakfast Recipe features a creamy quinoa porridge infused with cinnamon and sweetened with maple syrup. Topped with fresh berries, toasted almonds, coconut flakes, roasted salted pepitas, and nut butter, it offers a nutritious and flavorful start to your day, aligning well with Mediterranean diet principles.
Ingredients
Scale
Base Ingredients
- 2 cups cooked quinoa (not dry!)
- ½ cup milk of choice (dairy or oat milk for vegan)
- 1 teaspoon ground cinnamon
- â…› teaspoon kosher salt
- 2 tablespoons maple syrup
Toppings
- Fresh berries (blueberries and raspberries)
- Sliced almonds
- Coconut flakes
- Roasted salted pepitas (pumpkin seeds)
- Nut butter
Instructions
- Heat Quinoa Mixture: In a saucepan, combine the cooked quinoa, milk, ground cinnamon, and kosher salt. Heat over medium-low heat, stirring consistently until the mixture is warm and creamy, approximately 5-7 minutes.
- Add Sweetener: Stir in the maple syrup just before serving to evenly distribute the sweetness without overcooking it.
- Prepare Toppings: Slice the fresh berries as desired. Toast the sliced almonds and coconut flakes gently in a dry pan over medium heat until lightly golden and fragrant. Measure out the roasted salted pepitas.
- Assemble and Serve: Spoon the warm quinoa porridge into bowls and top with the prepared fresh berries, toasted almonds, coconut flakes, roasted pepitas, and a dollop of nut butter. Serve immediately for a wholesome Mediterranean-inspired breakfast.
Notes
- Use cooked quinoa that has been properly rinsed and drained to remove any bitterness before cooking.
- For a vegan version, use plant-based milk such as oat or almond milk and ensure nut butter is dairy-free.
- To toast almonds and coconut flakes evenly, stir frequently and keep an eye on them to prevent burning.
- You can swap maple syrup with honey if not strictly vegan.
- Customize toppings according to seasonal fruits and your nut preferences.
