This quinoa porridge makes for a great alternative for those craving traditional porridge but just can’t tolerate oats and who can tolerate quinoa well.
Warm, creamy quinoa which is slightly al dente makes for a slightly nutty, more corse hot breakfast cereal alternative. Perfect on colder days and very filling.
This is a higher carb breakfast than some recipes and so should be well-paired with the additional milk, cream (including plant based alternatives), nuts and seeds
Adding fruit increases the carb content, so keep the amounts minimal and stick to low GI fruit such as berries, cherries, kiwi, or a few slices of Granny Smith apple. If adding fruit it is important to add additional fats & protein to help pair.
There are different types of quinoa available; white or red and white. Please note: For this recipe you need dry quinoa.
Quinoa is a nutritionally dense whole grain (seed) which is naturally gluten free. Quinoa has double the amount of protein compared to rice and barley. It is a source of calcium, magnesium and manganese, contains B vitamins, vitamin E and dietary fibre.
- 40 grams quinoa
- 185 ml whole milk or unsweetened almond, coconut or soya milk
- 3 tbsp double cream or Elmlea plant based double cream
- ¼ tsp vanilla extract
- ¼ tsp cinammon (optional)
- 1 tsp xylitol or erythritol sweetener (optional)
- Rinse the quinoa thoroughly in a sieve
- Add the quinoa, milk, vanilla & cinnamon (if using) to a pan and bring to a boil
- Reduce the heat, cover and simmer until tender (approx. 15-20 minutes) Check and stir occasionally and add more milk if desired
- Stir through the cream and serve warm with nuts & seeds, or Granny smith apple slices and peanut butter, or a few berries
Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used