Porridge made with quinoa is a great alternative to traditional oats. There are many reasons why I like to use quinoa. It’s a gluten-free grain, it’s a complete protein, containing all nine essential amino acids, and it’s a good source of iron, fibre and magnesium. Used in this recipe, it also makes for a satisfying, energy-boosting breakfast.
|90g||uncooked white quinoa, rinsed|
|300ml||milk (or unsweetened almond milk for dairy-free option; if using sweetened almond milk, there’s no need for the 1 tablespoon of maple syrup/honey)|
|1 tbsp||maple syrup or runny honey, plus more for drizzling on top|
|1 tsp||vanilla extract|
|A handful||of fresh berries (raspberries, blueberries, strawberries)|
|hulled hemp seeds|
In a medium saucepan mix together the uncooked quinoa, milk, water, maple syrup, cinnamon and vanilla extract.
Bring to the boil, then turn down the heat to low. Cover and simmer gently for about 20 minutes, stirring occasionally, until the quinoa has absorbed the milk and has the consistency of porridge. (If you prefer a thicker consistency, you can remove the lid and simmer for a few extra minutes.)
Divide between two bowls and drizzle with a little extra maple syrup or runny honey. Sprinkle with your desired toppings.