Quinoa porridge is one of my favorite breakfasts. It’s a high quality protein, a great source of fiber and it’s gluten free.  There are many ways to make a good breakfast bowl. I usually boil the quinoa in water and almond milk together with a tablespoon miso paste. The one in the picture is cooked in coconut milk and maple syrup with berries on top plus some arugula. It’s really good that way too. You can also cook it with apple peaces, walnuts and cinnamon.