Cracking an egg into your porridge may seem like a weird concept, however, trust us on this one and give it a go. The addition of the egg gives a boost of protein, perfect if you have a busy day planned or are just really HUNGRY.
Quinoa flakes are gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. You can get the flakes in most supermarkets in the health food section.
Ingredients:
- 1/2 cup almond milk (or milk of choice)
- 1/2 cup water
- 1 free range egg
- 2 teaspoons pure vanilla extract (optional)
- 2 teaspoons nut butter
- pinch of salt
Optional extras to serve the porridge with:
- 1 heaped teaspoon nut butter
- 1 teaspoon chopped nuts
- Sliced banana
- 1/3 cup berries of choice
- 1 teaspoon of maple syrup or honey
- splash of warmed almond milk
Method:
In a small pot whisk the egg with the milk, water, salt and vanilla. Stir in the quinoa flakes and place the pot on the stove top on a low – medium heat. Bring to the boil and then turn down to a simmer, stirring often until the porridge is nice and creamy.
To serve, pour the hot porridge into a bowl and top with your choice of toppings.