I'm having some really (really) hectic days: writing new savory recipes for El Granero Integral, cooking and shooting new recipes for the blog, buying gifts for my dad's birthday (gift #1 is sorted but still gotta find gift #2 and I only have two days left), trying to squeeze in some quick workouts at home...and basically running around the house like crazy because 24 hours seem not enough for me!
I think it's time to re-arrange my schedule, procrastinate less and start going to bed earlier...but I love to relax on my couch after a long day and check out my favorite blogs.
When you are a food blogger you usually think about developing eye-catching recipes, fancy desserts with a good presentation and also to try more complex things. But sometimes easy, simple recipes don't necessarily mean that they must be boring; that's why I thought that I am going to share from now on my favorite breakfast and easy snack recipes: what I eat for breakfast every morning and those things that I cook almost every day but somehow I never end up shooting.
What makes me follow (and love) a food blog is when I find not only luscious cake recipes but also easy and quick everyday recipes and fresh new ideas to spice up my breakfasts. Variety is always good for a blog and also good to keep my inspiration alive.
What do you think, guys? Would you like to find easy ideas for your daily meals? Share your thoughts in the comments section below. :-)
Today's recipe is a breakfast chocolate quinoa porridge that I usually prepare the night before, let it set in the fridge and eat it cold in the mornings. I like to play with the toppings and try with different combinations, it's a good recipe that allows you to throw in whatever you have in your pantry. Your favorite nuts, shredded coconut, cacao nibs, maple syrup, honey, agave...and also add puffed grains and a tablespoon of almond or peanut butter.
My sister tasted this quinoa porridge today and she absolutely loved it! She said the addition of cocoa powder was very on point and asked me to make another batch to take to work.
One bowl of this quinoa porridge provides lots of health benefits because this tiny grain is considered a super food: it contains more vitamins, nutrients and antioxidants than any other grain plus it's full of good minerals, healthy fats and protein. It also helps balance the glucose levels because its carbohydrates are complex and you know what that means...healthy carbs help us feel satiated for longer. For those who are looking for a good alternative to pasta, wheat flour and everything that contains gluten, quinoa is your friend! It's gluten free and you can even find it in flour form (or I believe you can make your own at home if you are one of those lucky persons who own a powerful food processor :-p).
Last (but not least), if you add quinoa to your meals you will get an excellent dose of energy perfect for those who practice sports because it also helps muscles recover faster.
Now there's no excuse for you to try this great breakfast at home!
Receta en español próximamente en la web de El Granero Integral.
Chocolate Quinoa Porridge
(yield: one large serving)
1/2 cup quinoa.
1 cup oat milk.
3/4 cup water.
1/2 a stick of cinnamon.
1 tbsp cocoa powder.
1 1/2 tbsp agave syrup (or maple syrup, or honey).
1/2 cup oat milk.
Pinch of ground cinnamon.
Pinch of ground ginger.
Fresh fruit like blueberries, banana and strawberries.
Rinse quinoa in a fine-mesh strainer under cold water.
Place quinoa, oat milk and half a stick of cinnamon in a medium saucepan over medium-low heat. Bring to a simmer, stirring a few times, until almost all the milk has been absorbed.
Add in the water and repeat the process (heat until almost all the water has been absorbed too); don't forget to stir the mixture occasionally. Pour into a breakfast bowl.
Mix cocoa powder with 1/2 cup of oat milk and stir into the quinoa mixture. Sprinkle a bit of cinnamon and ginger on top, add in 1 1/2 teaspoon agave syrup (or more to taste) and stir until incorporated. Put your favorite toppings.
I top mine with slices of strawberries and banana, and blueberries. To add a nice contrast of textures I also add a small handful of puffed quinoa.