Your weekly breakfast meal prep is here. Make a big batch of this quinoa porridge, store in jars with your favourite toppings and you’re ready to grab and go in the morning!
250 g quinoa, rinsed and dried
875 mL coconut milk from a can
2 scoops chocolate Vega® Essentials
Maple syrup as desired
Vegan chocolate chips or cacao nibs
- In a saucepan, bring the quinoa and coconut milk to a simmer. Simmer, covered, over a medium-low heat for 15 to 20 minutes.
- Fold through Vega® Essentials and maple syrup (if desired). Add in more liquid if needed.
- Split the quinoa between 5 jars and garnish with toppings.
- Store in 5 mason jars or glass containers.
- Keep for up to 5 days in the fridge.