Quinoa Breakfast Porridge

Warm up after a chilly run with this nutrient-packed, not-your-average oatmeal dish.

I like having a warm post workout breakfast in the autumn – it’s always around the time when the summer days of fresh fruit bowls, smoothies and granola are coming to a close and mornings are starting to get cooler and darker. This porridge is a great gluten-free option for those who want a nutrient-dense, plant-based protein in the morning, or runners who just want a change from their oatmeal routine. (It’s also a great way to use leftover quinoa!) I love the combination of the pear with the walnuts, but you can substitute for whatever fruit is in season. Now that the air is crisp, try it with apples or persimmons.

½ cup cooked white quinoa
½ cup unsweetened almond milk
⅔ cup fresh pear, diced
½ tsp. cinnamon
¼ tsp. ground allspice
Pinch of ground nutmeg
Pinch of sea salt
¼ cup toasted walnuts
Honey or maple syrup, to taste

Combine the quinoa, almond milk, pear, and spices in a small pot and bring to a light boil over medium to high heat. Reduce heat to a simmer and stir until thickened to your liking (oatmeal consistency is about 5 minutes). Add a sprinkle of walnuts, a few slices of pear, and enjoy warm. Drizzle with honey or maple syrup for a sweet finish.

Subscribe to Runner's World

Related Articles