I am a big proponent of savory breakfasts. Omelettes, Frittatas, and hashes are my usual go-tos. But have you tried the fresh peaches at the market yet? They are so, so good this year and I just cannot get enough. Consequently, I’ve been switching up my breakfast routine to incorporate these beauties and this quinoa breakfast porridge is the perfect base for them.
There’s nothing quite like a slice of a peach that has been left on the counter for the just the right amount of time. Perhaps the only thing better than a perfectly ripe peach is a peach that’s been warmed on the grill or sautéed in a pan with a little bit of butter.
For this recipe I’m using cooked quinoa. I love to make a big batch and use it in different meals throughout the week. Combined with milk on the stovetop, the already cooked quinoa gets soft and thickens up to a creamy, rich consistency.
Once my quinoa is cooked, I pour it into my bowl. Then, I melt a pad of butter in the skillet and sauté my peaches just until they’re warm. I add the peaches to my quinoa then top the dish with yogurt, walnuts, and a drizzle of maple syrup. The sweet, slightly tart peaches with warm quinoa, creamy yogurt, and crunchy walnuts is heaven in a bowl.
You can use any milk you like, too. I tried this almond milk but regular dairy milk would work great.
I have to say, hands down, peaches are my favorite stone fruit and one of the things I look forward to most in the summer.
Quinoa Breakfast Porridge with Sautéed Peaches
Serves 1
- 1/2 Cup Cooked Quinoa
- 1/2 Cup-1 Cup Milk of Choice (I used almond, but dairy milk would work)
- Pinch of Salt
- 1 Peach, sliced
- 1 Tbsp Butter
- 1/2 Cup Plain or Vanilla Yogurt
- 1 Tbsp Maple Syrup
- 6 Walnut Halves
Combine the quinoa, milk, and salt in a sauté pan over medium heat. Allow to simmer for 8-10 minutes until it has reached the desired thickness. Pour into your bowl and set aside. Melt the butter in the pan and place the peaches in the pan. Sauté until warm and place the peaches on top of the porridge. Top with yogurt, maple syrup, and walnuts. Serve and enjoy!
