About this recipe:Quinoa makes a great alternative to porridge made with oats. Ripe blueberries, fresh lemon zest and a little flaxseed make a lovely addition to this warm breakfast.
475ml skimmed milk
1 pinch salt
3 tablespoons maple syrup
1/2 lemon, zested
2 teaspoons flaxseed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:25min › Ready in:30min
Rinse quinoa in a fine sieve with cold water until water runs clear and is no longer frothy.
Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flaxseed to serve.