Quinoa had its time to shine, now there’s a new whole grain I’m obsessing about– sorghum. Sorghum’s mild sweet flavor can easily be subbed for quinoa. Just like fluffy quinoa, this tasty chewy whole grain has a relatively high protein content, making it a great choice for a plant-based meal. It’s gluten-free, but contains TWICE the amount of fiber as quinoa!
On chilly mornings when an extra pair of socks becomes a necessity, I’m totally loving this hot sorghum breakfast porridge instead of my usual bowl of oats.
Makes: 4 servings
Serving size: 1 cup
*Try this! Make a big batch on the weekend and you’ll have a yummy to-go breakfast all week. You can also freeze individual portions and defrost one in the fridge the night before. Faster than fast food and infinitely better for you.
Meal Math: 228 calories | 13g fiber | 6g protein