Quinoa porridge with raspberry and strawberry

Name: quinoa porridge with raspberry and strawberry
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 100 g Quinoa; 80 g gluten free oatmeal cup 300 g, Leev; 700 ml almond milk; 20 strawberries; 2 el unroasted almonds; 8 el fresh raspberries

Breakfast of gluten-free oatmeal, quinoa, almond milk, unroasted almonds, raspberries and strawberries.

Ingredients

100 g Quinoa
80 g gluten free oatmeal cup 300 g, Leev
700 ml almond milk

20 strawberries
2 el unroasted almonds
8 el fresh raspberries

Directions

Boil the quinoa according to the instructions on the package.
Meanwhile, put the oatmeal and almond milk in a saucepan and bring to the boil.
On a low heat, reduce to a thin porridge in 10 min. Add the quinoa.
Remove the crowns from the strawberries and halve the strawberries. Chop the almonds coarsely.
Divide the porridge over the bowls and spread the strawberries, almonds and raspberries over it.