Recipe characteristics
- Quick and easy to make
- Nutritious and filling
- Made with healthy and wholesome ingredients
- High in protein
- You can add toppings of your choice
- Dietary requirements: plant-based (dairy-free), gluten-free, refined sugar-free, and soy-free.
Notes on ingredients
- Cooked quinoa: Wondering what to do with leftover quinoa? You can use it as the base for this nutritious and filling porridge.
- Banana: A ripe spotty banana is the best choice for this recipe as it adds natural sweetness.
- Peanut butter: I use chunky peanut butter (my favorite). For a peanut-free breakfast, swap it for almond butter and for a nut-free breakfast, swap it for sunflower seed butter.
- Date syrup (optional): You can substitute it with maple syrup or sweetener of your choice.
- Rice Milk: Substitute with cashew milk, soy milk, oat milk or almond milk.
- Gingerbread spice mix: If you need a substitute, you can just use Pumpkin Pie Spice or cinnamon powder instead.
How to make it
Step 1
Put cooked quinoa, peanut butter, banana, gingerbread spice mix, date syrup (optional) and approx. 130 ml plant-based milk into a high-speed blender and blend until creamy.
Step 2
If consistency is too thick to your liking, you can add a little extra plant-based milk until you reach the desired consistency.
Step 3
Serve in a bowl and add toppings of your choice.
Note: I topped it with sour cherry compote, fresh blueberries, and sprinkled it with shredded coconut and ground flaxseeds.
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Quinoa Peanut Butter Banana Porridge
Equipment
Ingredients
- 180 g cooked quinoa
- 1 level tablespoon chunky peanut butter
- 1 ripe banana
- 1 tablespoon date syrup optional, for extra sweetness
- 130-160 ml rice milk or until you reach a desired consistency
- gingerbread or pumpkin spice mix to taste
Instructions
- Put cooked quinoa, peanut butter, banana, gingerbread spice mix, date syrup (optional) and approx. 130 ml plant-based milk into a high-speed blender and blend until creamy.
- Note: If consistency is too thick to your liking, you can add a little extra plant-based milk until you reach the desired consistency.
- Serve in a bowl and add toppings of your choice. Note: I topped it with sour cherry compote, fresh blueberries, and sprinkled it with shredded coconut and ground flaxseeds.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
2 comments
Hello
This looks like a delicious alternative to my go-to chia pudding. Can you please tell me whether blending the quinoa into a purée will have any effect on the amount of fibre it contains – seem to remember reading something about the food matrix and degrees of processing but not sure any more? Thanks, I’ll definitely be trying this:)
Hi, Teri! Thanks so much! I’m glad you like it. I’m afraid there’s no simple answer on this subject. Blending foods can make certain nutrients more absorbable. It may decrease the effectiveness of some fibers but increase the effectiveness of others. Maybe you can find some answers in this article.