+ Well Nourished ⎮Quinoa Porridge (a gluten-, dairy- & egg-free brekkie)

Quinoa Porridge

Quinoa porridge

This gluten and grain-free breakfast can be as simple as the quinoa and choice of milk, but much more nutritious and delicious with the optional extras. It’s a great way to use up left over quinoa.

Quinoa Porridge is a fabulous, protein rich alternative to an oat based porridge. It’s also my next recipe to feature on JamieOliver.com – my twist on Jamie’s Banana and Cinnamon Porridge recipe. Enjoy!

Serves 4

Ingredients

2 cups of cooked quinoa
Your choice of coconut milk, coconut water, rice milk, almond milk or full-fat milk, enough to just cover the quinoa.
My personal preference is the coconut milk – delicious!
1-2 tablespoons of sweetener (rice syrup, maple syrup or raw honey)

Optional extras

  • add 1 teaspoon of cinnamon powder
  • add 1 teaspoon of cardamom powder
  • add 4 tablespoons of mixed raw or gently roasted nuts and seeds

Method
In a small saucepan, place the quinoa, sweetener, optional extras and milk of your choice and heat until just hot (but not boiling).

Serve

Top with the nuts or seeds and serve immediately. I like this served with slightly acidic fruits like citrus fruits (orange and grapefruit), pineapple, kiwifruit, passion fruit or berries (to cut through the creaminess of the porridge). Banana is lovely too.

Variations

Dairy-free
Make with your favourite dairy free milk.

Nut-free
Leave out the nuts and top with a mix of seeds.

Low-fructose
Use rice syrup as a sweetener. Serve with low-fructose fruits such as berries.

 

Time Saving Tip

If cooking quinoa for a meal, always cook up extra to have for breakfast.

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Quinoa porridge

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