what yogis eat for breakfast: quinoa and blackberry porridge
Lola Berry’s recipes are inspiring, healthy and “yummo,” as she likes to say. The Sydney-based yoga teacher, nutritionist and self-described “health nerd” recently released The 20/20 Diet, an cookbook of her favourite gluten-free, sugar-free and wheat-free recipes. (She herself lost 20 kilos (44 lbs) in 20 weeks thanks to a combination of these delicious foods and exercise.) “This is my kind of everyday brekkie!” Lola says of her quinoa and blackberry porridge. “Gluten-free, dairy-free and loaded with nutrients. I like to use white quinoa in this recipe as it has a soft flavour and creamy texture, but any variety of quinoa will work—they all have the same amount of protein, carbohydrate and fat.”
This is Lola!
QUINOA AND BLACKBERRY PORRIDGE
gluten-free, dairy-free
Ingredients:
100 g (1⁄2 cup) white quinoa
250 ml (1 cup) almond milk
1⁄2 vanilla pod, split and scraped (can substitute 1/4 tsp vanilla)
130 g (1 cup) blackberries
2 tbs maple syrup
chia seeds, to serve
Method:
Rinse the quinoa in a fine-mesh sieve and transfer to a small saucepan with 1 cup of water. Bring to the boil, then cover, reduce heat and cook for 5–10 minutes, until the water is absorbed and the quinoa has softened and doubled in size. Add the almond milk, vanilla seeds and half the berries. Cook for another 5 minutes, or until nice and creamy. Spoon the quinoa into two serving bowls and top each with half the remaining berries, maple syrup and a sprinkle of chia seeds.
Tips:
If you don’t have blackberries, don’t sweat. You can use blueberries, strawberries, raspberries or any kind of berries, fresh or frozen. (According to Lola, frozen berries contain the same vitamins and fibre as fresh berries.)
