Peruvian Quinoa Porridge

Quinoa and Amaranth are South American grains that are both gluten-free and easily digested in the gut.

Amaranth is an excellent sort of lysine, which is an amino acid.

Quinoa is great for plant-based babies, too, as it is high in protein and contains B vitamins, magnesium, potassium, calcium, vitamin E, and all essential amino acids.

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Suggestion: Triple or even quadruple the recipe so you have this as a breakfast option for 3 or 4 days out of 7.

Ingredients

• 70g cooked quinoa (you can prepare this in quantity enough for the week)

• 40g amaranth

• 125 ml coconut milk

• 1 scoop collagen flavour of choice

• 40 g Berries of choice

• Cinnamon to taste

Method

1. Add the quinoa, amaranth and coconut milk to a small saucepan and gently simmer for 10 min.

2. Once the mixture has a creamy texture, stir in the berries, collagen powder and cinnamon to taste.

3. Serve with any additional toppings you like such as banana, apple or nut butter.