Porridge is traditionally prepared with oats, but if you try this version made with quinoa, almond drink and berries, you’ll discover an amazing twist for a gluten free breakfast!
- Rinse quinoa and prepare as directed on package. Drain it and put in a medium saucepan.
- Add the Joya Almond Drink + Calcium, vanilla, sugar and a pinch of salt. Bring liquid to a boil and simmer over low heat for 5 minutes.
- Divide into bowls and top with raspberries, blueberries and blackberries.
If it’s not berry season, simply top the quinoa porridge with apples, pears, dried apricots, dates or other fruit!