This whole-grain breakfast couldn’t be easier to prepare, and we've come up with sweet and savory twists so you can take your pick depending on the day. Opting for quinoa is a great way to switch up your standard oatmeal breakfast, and makes for a cozy yet nutritious way to start the day. Quinoa is considered a superfood due to its high levels of fiber and protein, and has a deliciously nutty flavor. Though we used white quinoa, red or black quinoa would also be great. If re-heating leftovers, add a splash of milk to loosen up the porridge.
2 tablespoons refined coconut oil
1 cup uncooked quinoa, rinsed and drained
2¼ cups water, whole milk, or unsweetened plain almond milk
¼ teaspoon kosher salt
How to Make It
Heat oil in a medium saucepan over medium. Add quinoa, stirring to coat. Cook stirring often, until toasted, about 2 minutes. Add water (or milk) and salt; bring to a boil over medium-high. Reduce heat to medium-low; cover and simmer until very tender and liquid is absorbed, about 20 minutes. Remove from heat and let sit, covered, until thickened, about 5 minutes.