Quinoa Porridge with Whey Protein and Raspberries

Ingredients

• quinoa, cooked 1/4 cup
• whey protein powder 1 scoop
• raspberries 1/4 cup
• unsweetened almond milk 1/4 cup

Method

1. Prepare Quinoa. If you don't have cooked quinoa ready, rinse 1/4 cup dry quinoa under cold water, then cook it in 1/2 cup water by bringing to a boil, reducing heat, and simmering covered for about 15 minutes until water is absorbed. For this recipe, we use 1/4 cup cooked quinoa (about half of 1/2 cup cooked).
   Tip: Cooking quinoa in advance saves time in the morning.
2. Warm the Almond Milk. Pour 1/4 cup unsweetened almond milk into a small saucepan and gently warm over low heat for 2-3 minutes. Avoid boiling to preserve flavor and nutrients.
   Tip: Warming the milk helps the whey protein dissolve better.
3. Mix Whey Protein. Add 1 scoop of whey protein powder to the warmed almond milk. Stir continuously with a whisk or spoon until the protein powder is fully dissolved and the mixture is smooth.
   Tip: Use a whisk for a lump-free porridge.
4. Combine Quinoa and Protein Mixture. Add 1/4 cup cooked quinoa to the protein-almond milk mixture. Stir well to combine and heat together for 1-2 minutes until the porridge is warm and creamy.
   Tip: Stir gently to avoid breaking quinoa grains.
5. Add Raspberries. Fold in 1/4 cup fresh or thawed raspberries gently into the porridge. You can also save some raspberries to sprinkle on top for garnish.
   Tip: Adding berries last preserves their texture and freshness.
6. Serve and Enjoy. Transfer the porridge to a bowl. Optionally, add a few extra raspberries on top or a sprinkle of cinnamon for extra flavor. Serve immediately while warm.
   Tip: Enjoy your protein-packed breakfast warm for best taste.

Pro tips

• Use cooked quinoa from the fridge to save prep time in the morning.
• If you prefer a thinner porridge, add more almond milk gradually until you reach your desired consistency.