breakfast, dairy free, gluten free, porridge, vegan
by superfoodsiobhan.com
Bring the water to the boil on the stove in a small saucepan and then add your quinoa. Turn the heat down to the lowest and allow them to simmer for approximately 5 minutes. Meanwhile, slice your banana roughly into half. But one half aside, and the other half mash completely into a puree and add to your oats whilst they cook. Stir thoroughly and then add in 1 tsp of vanilla extract. When your quinoa has thickened up to your desired consistency pour into a bowl and top it with the other half of your banana, in slices, and your desired toppings.
You can use this recipe as a base for any other of my oatmeal recipes, simply cook the quinoa as above, and add the other ingredients the same as you would for oats! I personally adore carrot cake and apple pie quinoa.
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 235 | ||
Calories from Fat: 25 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 20.5mg | 1 % | |
Potassium 572.3mg | 15 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 41.4g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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