Quinoa Porridge with Poached Egg recipe

GLUTEN-FREE | DAIRY-FREE

Serves 1

An unusual twist on two breakfast staples but which nonetheless work perfectly well. The egg adds an element of decadence whilst the quinoa provides a tasty base.

A super-simple breakfast meal that’s great if you’re following a high protein lifestyle. Its two main ingredients are quinoa and a poached egg – and the runnyness of the egg really adds a creamy texture to the porridge which makes it ever so moreish.

Ingredients

• 1 cup quinoa
• 2 cups almond milk
• 1 egg
• Pinch of salt
• Black pepper to taste

Method

1. Mix the quinoa and almond milk in a saucepan over a low heat.
2. Bring to a simmer and stir frequently for 12 minutes.
3. When the quinoa ‘tails’ start to break away, you know you’re nearly done! If you need to add more liquid do, add either more almond milk or water.
4. At this time, poach your egg. Use an egg poacher or take a look here for instructions if you don’t have one.
5. By the time your egg is done, your quinoa should have finished cooking. Perfect timing!
6. Spoon the quinoa onto a plate, sprinkle the salt over it and add the egg.
7. Finish with black pepper.