Egg White Quinoa Porridge with Blueberries and Almonds

Make egg white quinoa porridge with blueberries and almonds, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Cooked quinoa (Cooked weight. Dry quinoa roughly triples.)
150 ml Unsweetened almond milk
2 whites, about 66 g Egg white
80 g Blueberries
12 g, flaked Almonds
1 tsp (7 g) Honey
A pinch Ground cinnamon
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Toast the flaked almonds in a dry pan for ninety seconds and tip them out.
2. Warm the quinoa in the almond milk with the cinnamon and salt for three minutes, stirring, until it is loose and steaming.
3. Turn the heat low and pour in the egg whites while stirring fast. Keep stirring for a minute until it thickens like a loose custard.
4. Bowl, blueberries, almonds and the honey over the top.

Contains eggs and tree nuts.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/quinoa-porridge-blueberries-almonds

AI-generated images illustrating the recipe.

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