I enjoy using buckwheat, because like quinoa is so versatile. You can use it raw for crunchiness, or cooked either sweet or savory.
This porridge I think has such a nice smell and taste, perfect for cold mornings!
1/2 cup buckwheat
1/2 cup water
3/4 cup almond milk,
1 tablespoon honey
1 teaspoon cinnamon
Boil the buckwheat with water (1/2 cup of each). Then add 3/4 cup almond milk, 1 banana, 1 tablespoon honey and 1 teaspoon cinnamon! Let them cook for 10-15 minutes until buckwheat is soft! Enjoy with any berries you like, extra banana, seeds etc!