Egg White Quinoa Porridge with Blueberries and Almonds
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Made with quinoa cooked the night before, which is the only way it is a ten-minute breakfast. From dry it is fifteen minutes of simmering first.
Egg whites whisked in while it is hot take the protein from about 10 g to 18 g without changing the taste.

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