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Served cold or hot, this breakfast porridge is a great way to start your day.
The good old mason jar is a perfect vessel for any meal, but it works especially well at breakfast. This pre-assembled cereal is an ideal way to kick-start an active day. Filled jars can keep for up to four days in the fridge.
TROPICAL QUINOA PORRIDGE
Serves 4
1 cup quinoa, rinsed
Pinch of salt
2 cups unsweetened almond milk
2 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. ground cardamom
1 mango, diced
12 Brazil nuts, chopped
1/4 cup unsweetened coconut flakes
Place a heavy-bottom saucepan over medium heat. Add quinoa and shake pan often, until grains are dry and begin to turn golden. Add 1/2 cups water and a pinch of salt. Bring to a boil, reduce heat and simmer covered until quinoa is tender and liquid has absorbed, about 10 minutes. Set aside for 5 minutes covered and then fluff with a fork. Divide quinoa among 4 wide-mouth pint jars. Place one-quarter of almond milk, vanilla, cinnamon and cardamom in each jar and stir to combine. Top each with an equal amount of mango, Brazil nuts and coconut flakes. Cover and chill overnight. In the morning, enjoy cold or heat for 1 1/2 minutes (lid off) in the microwave. Top with a drizzle of honey, if desired.
Related: Where To Find Mason Jars
Nutrition Info Per Serving: 349 Calories, 9G Protien, 18G Fat, 39G Carbs, 84MG Sodium
Change-ups:
Switch up the mango for pineapple.
Splurge for macadamia nuts in lieu of Brazil nuts.
Try with cooked farro instead of quinoa.
Replace almond milk with hemp milk or coconut milk.
Related: Mocha Overnight Oats