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Quinoa Porridge with Mixed Berries

Written by lee on . Posted in All, Autumn, Blog Breakfast, Candida Friendly, Dairy Free, Gluten Free, Nutrient Rich, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free

Quinoa Porridge

Not all breakfasts need to taste like the bottom of a bird cage. If you want to feel chirpy about breakfast without the apprehension, then silky smooth Quinoa is a yummy tweet. Oops treat.  On crisp Autumn mornings combine quinoa with your favourite almond or rice milk for a creamy consistency.  Add anti-oxidant red-rich berries and you'll have an energising, warm and fulfilling breakfast to keep you going until the lunch bell sounds. Why not make up your own concoction with tantilising toppings such as cacao nibs, roasted nuts or coconut flakes?

Even if you're on a tight schedule at rush hour, use Quinoa cooked up from the night before and you'll be out the door in minutes. Or if you just want to enjoy a lazy weekend morning then try this comforting breakfast-in-bed delight for size.

Quinoa, grown in the Andes is a perfect balance of essential amino acids.  The Incas  named it  ‘la chisaya mama’, or the mother grain because of its exceptionally high protein, vitamin and mineral content.  Being a very good source of iron, calcium, magnesium, phosphorus, iron, B and E vitamins,  its versatility in the kitchen means it can be used at breakfast, lunch, dinner and dessert and can be served sweet or savoury depending upon the occasion.

Quinoa's light and fluffy texture and delicate nutty taste, pairs perfectly with mixed berries and makes a wholesome, nutritious and  fibre rich heavenly breakfast, minus the feeling of just having eaten a bowl of stodge you can experience with many grain filled dishes.

To store quinoa, place it in a tightly covered container and keep in the refrigerator for up to 4 days.  Remember that when preparing quinoa its best to  rinse well and using a sieve, hand scrub seeds under running water until the water runs clear. Quinoa seeds are covered with saponin, a resin-like substance with a bitter taste so washing seeds is an important step in the preparation process. When cooking quinoa a good rule of thumb is to use two parts liquid to one part quinoa.

At the risk of sounding like a real estate agent, quinoa ticks all the boxes.

Nutrition. Tick. Deliciousness. Tick. Appearance. Tick. Wholesomeness. Tick.

Here's how to enjoy a yummy quinoa filled breakfast...

Ingredients

  • 1 cup quinoa
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 8 drops stevia liquid concentrate
  • 1 TBS coconut oil or butter (if tolerated)
  • 1/2 tsp lime zest (optional)
  • Almond milk to serve

Method

Bring 2 cups of water to boil in a wide saucepan
Add quinoa, sea salt, cinnamon, stevia and butter/coconut oil
Cover and reduce heat and simmer for 12 minutes
Remove from heat and scoop into a bowl add almond milk, scatter with lime zest and enjoy

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Comments (2)

  • Quinoa and Vegetable Curry « Supercharged Food's Blog

    |

    […] The uses of quinoa are remarkably diverse, and it can be used in pilaffs, gluten free risotto’s, soups, salads, or as an interesting addition to stuffed capsicums, tomatoes or mushrooms.  I personally love to use fluffy royal white quinoa to make a satisfying gluten free breakfast porridge. […]

    Reply

  • Vegetable Curry with Quinoa | KORA Organics Blog

    |

    […] The uses of quinoa are remarkably diverse, and it can be used in pilaffs, gluten free risotto’s, soups, salads, or as an interesting addition to stuffed capsicums, tomatoes or mushrooms.  I personally love to use fluffy royal white quinoa to make a satisfying gluten free breakfast porridge. […]

    Reply

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