Quinoa Porridge – Breakfast Hug in a Bowl.
This is one of my fave breakfasts EVER!
Quinoa is pronounced “keen wah”. It’s not a grain, but a seed. In the same family as chard, spinach and beets.
So a fab alternative to wheat and other grains. It causes less allergic reactions in people, than other grains. You can get red or white.
It’s mainly grown in South America and has been part of the native people’s diet for thousands of years.
When you cook it, it gets little tails, like sperm. It is slightly crunchy but soft..if that doesn’t sound weird? It tastes nutty.
It’s jam-packed with good nutrition. It’s quite high in protein ..so good for everyone including vegetarians and vegans. Quinoa is a good source of calcium, magnesium and manganese, B vitamins, Vitamin E and fibre.
You can make into breakfasts, lunches and dinners. It’s very versatile.
Okay, so quinoa is a bit more pricey than porridge oats, but it’s good to ring the changes and treat yourself where you can.
The porridge requires a little bit of prep.
I can see you busy bees and kitchen dodgers paling at that, but don’t write it off just yet. It’s worth a tiny bit of stove time. I’ll let you into a secret…cook the quinoa the night before and put it in the fridge. In fact, I batch cook it so I can make it into yummy salads and porridge for the next couple of days. Simples.
Quinoa Porridge – Ingredients for 2 Servings.
150g uncooked quinoa
100ml non dairy milk like almond milk (vegan) or organic milk
1/2 tsp good vanilla extract
1 tsp ground cinnamon
2 tbsp dried cranberries, sultanas or currants
honey or sweetener to taste
Quinoa Porridge – Method
1. Rinse the quinoa well in cold, running water.
2. Combine with 350 millilitres of water and simmer for 10 to 12 minutes or until tender, when the little white ”tails” appear. Drain off any excess water, and return to the pan.
3. Add the milk, vanilla, cinnamon, dried fruit and honey or sugar to taste and simmer very gently for five minutes.
4. Top with fresh, raw, dried or poached fruits, nuts and seeds, and serve your porridge.
I love this on cold, wintry days to ring the changes from my egg based breakfasts, pancakes or other porridges. I really don’t enjoy eating the same thing every day and it’s good to vary your diet to max the nutrients you’re taking in.
Let me know, if you make this or post me picture on my Facebook page.
I love to see your creations and hear if you like my recipe suggestions.
Love, Kathy x