quinoa porridge

When it comes to my favorite meal of the day, I'm all about a good bacon and egg combo.  Whether it comes with cheese rolled up in a breakfast burrito, sandwiched between a kaiser roll, or laid out on a plate with a side of toast, I can probably eat it any time of day.  Realistically though, I don't eat bacon and eggs often and instead tend to gravitate toward low-mess and healthier on-the-go options for breakfast.  New York definitely makes things convenient, but the healthiest options entail preparing foods at home. These pretty quinoa porridge bowls are great for weekend brunches but if you're looking for an everyday option, try storing multiple mason jars filled with 3/4-cup of cooked quinoa (that's about one serving) in the fridge.  Then in the morning, just pop open a mason jar, fill it with (almond) milk, add your favorite toppings like goji berries, coconut flakes, and/or fresh fruits, and take it with you!  A great gluten-free alternative from the bagels and rolls from the corner bodegas and cafes, and the flavor options are endless.

What you need: Organic traditional quinoa, cooked according to package Almond milk, 1 cup for every 3/4 cup (suggested ratio) Honey Toppings - Goji Berries - Dried mulberries - Raw coconut flakes - Fresh strawberries - Bananas