Quinoa Porridge
Servings: 4
This delicious Quinoa Porridge is an easy to make and sustaining start to the day. It suits gluten, dairy & egg-free diets.
Ingredients
- 2 cup/s cooked quinoa - or ¾ cup uncooked
- 250 ml milk (of choice) (1 cup)
- 30 g rice malt syrup, honey or maple syrup (2 tbsp or adjust to taste)
Optional extras
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 35 g nuts (¼ cup) of your choice
Instructions
- 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 also served with slightly acidic fruits like citrus, pineapple, kiwifruit, passion fruit or berries (to cut through the creaminess of the porridge). Banana is lovely too.
Store
- Store in an airtight container in the fridge.
To Cook Quinoa (if not suing leftovers)
- Firstly rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). Cook the quinoa by placing it into a pot with 1½ cups of water.
- Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.