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Savory Quinoa Breakfast Porridge with Spiced Chickpeas and Avocado
Start your day with this savory quinoa porridge, packed with spiced chickpeas and avocado. A delicious, protein-rich breakfast for sustained energy!
Looking for a breakfast that's both satisfying and packed with nutrients? Our Savory Quinoa Breakfast Porridge with Spiced Chickpeas and Avocado is here to revolutionize your morning routine. This unique twist on traditional porridge swaps out oats for protein-rich quinoa and infuses bold flavors with spiced chickpeas. With heart-healthy avocado adding creaminess and satiating fats, this dish offers a balanced start to your day. Whether you're vegan or just looking for a wholesome breakfast option, this recipe ensures you feel nourished and energized.
Quinoa, a complete protein, provides all nine essential amino acids, making it an excellent choice for breakfast. Paired with chickpeas rich in fiber and protein, this dish supports digestion and keeps you full longer. The addition of avocado offers a dose of healthy fats and creamy texture, while a sprinkle of spices elevates the flavor profile. This breakfast is not just about being healthy; it's a culinary journey that delights the palate and fuels your body.
Recipe Overview
🌱 Vegan
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Start your day with this savory quinoa porridge, packed with spiced chickpeas and avocado. A delicious, protein-rich breakfast for sustained energy!
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • olive oil: 1 tablespoon
- • ground cumin: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • garlic powder: 1/2 teaspoon
- • salt: 1/2 teaspoon, or to taste
- • black pepper: 1/4 teaspoon
- • ripe avocados: 2, sliced
- • fresh cilantro: 1/4 cup, chopped
- • lime: 1, juiced
- • scallions: 2, chopped
Instructions
- 1 Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 2 While the quinoa is cooking, heat the olive oil in a skillet over medium heat. Add the chickpeas, cumin, smoked paprika, garlic powder, salt, and black pepper. Stir to coat the chickpeas evenly with the spices. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are slightly crisp and fragrant.
- 3 Once the quinoa is cooked, fluff it with a fork, and season with a pinch of salt if desired. Divide the quinoa among four bowls, creating a base for your porridge.
- 4 Top each bowl with the spiced chickpeas, sliced avocado, chopped cilantro, and scallions. Drizzle lime juice over each serving for a burst of freshness. Serve warm and enjoy a hearty, nutritious breakfast.
Serving Suggestions
- • This savory breakfast porridge pairs beautifully with a side of fresh fruit, such as orange slices or mixed berries, for a touch of natural sweetness. For an added protein boost, consider serving with a soft-boiled egg on top, if dietary preferences allow. Complement this meal with a refreshing herbal tea or a glass of freshly squeezed juice to start your day with a burst of flavor and hydration. For a touch of heat, sprinkle some chili flakes or add a dash of hot sauce to your bowl. This not only enhances the flavor but also wakes up your senses. If you're hosting a brunch, serve this dish alongside a platter of roasted vegetables or a vibrant salad to impress your guests.
Storage Tips
Store any leftover porridge in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of water or broth and warm in a saucepan over medium heat until heated through. The spiced chickpeas can be stored separately in a sealed container for up to 3 days and reheated in a skillet or microwave. Avocado should be added fresh to maintain its vibrant color and texture.
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