This Quinoa Porridge recipe was created as request from a friend at work to do something different with quinoa. If you don’t have quinoa (or you don’t need it to be gluten free) you can make it with oats – just make sure they are wholegrain and not quick oats. I like Lowan Oats.
What do I need?
1/2 cup of Milk (can be dairy, nut, soy – whatever you have – I love coconut milk!)
1/2 cup of Water
1/2 cup Quinoa * see note
2 apples – chopped – I like the texture the chunks give, grate them if you you prefer
1 teaspoon of Cinnamon – I also sometimes add ginger as well
1 teaspoon of Vanilla Extract
1 Tablespoon of LSA (Linseed, Sunflower and Almonds)
Let’s Do This!
1. Rinse quinoa – add to saucepan with water + milk.
2. Bring to boil then reduce heat and simmer for 10 mins
3. Add apple, vanilla and LSA. Stir in and cook for another 5-10 mins until the water + milk have been absorbed and the quinoa is soft. You’ll be able to tell when it’s cooked, it’s still firm but not crunchy. If the water + milk has been absorbed and the quinoa is still a little crunchy add a splash more water and cook for a few minutes longer. (If you are using oats you will not need to cook for the 10 mins just bring to boil then proceed as below). You may like to add a little more milk if you would like it creamier.
4. Place into a bowl and enjoy!
Options for toppings: Pour on a little warmed milk and top with nuts, fresh banana, berries, figs or coconut
The Apple should be sweet enough but if you would like drizzle a little pure maple syrup or honey over the top.
Depending how you make this it can be gluten free (made with quinoa), dairy free (make with milk alternatives), nut free (made without almond milk). This recipe is also vegan.
NOTE: Soaking the quinoa overnight in water can make it easier to digest if you have problems in this area. Before cooking tip into a colander and rinse under water, then proceed as above.