This Blueberry Quinoa Porridge is a delicious and healthy gluten-free breakfast option. Gluten is a protein most commonly found in wheat and other grains, such as barley, rye and spelt. If you’ve ever tried to avoid gluten, you know how hard it is to find great substitutes in your local grocery store. Most gluten-free breakfast cereals are loaded with sugar and are often expansive. If you are struggling with gluten allergy, intolerance, or sensitivity, making your own breakfast will be worth your while. Starting your day with a healthy breakfast will refuels your body and jump-starts your day. Quinoa is an ancient crop with a high-nutrient content, an amazing source of protein. And if you are aiming for an alkaline diet and lifestyle, quinoa is a great too as it alkaline-forming whereas most grains are acid-forming.

Ingredients

• 2 cups quinoa flakes
• 2 cups water
• 2 cups almond milk
• 1 tsp ground cinnamon
• 1/4 teaspoon sea salt
• 2 tbsp dried blueberries
• ½ cup frozen blueberries
• 2 tbsp maple syrup

Steps

Combine water, almond milk and quinoa flakes in a small saucepan. Bring to a boil and then let it simmer over a medium heat for about 10 minutes, stirring frequently until cooked through.

Mix in the cinnamon, the dried and frozen blueberries. Reduce heat, cover and cook for 5 more minutes.

Remove from hear and let stand for 5 more minutes.

Serve with maple syrup.