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Quinoa Porridge

by Mary McCartney from At My Table

An alternative to the usual oats, this quinoa porridge is brimming with flavour and energy-boosting ingredients. Sweeten with a drizzle of maple syrup or honey.

From the book

Mary McCartney

Introduction

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.

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Ingredients

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)
100ml water
1 tbsp maple syrup or runny honey, plus more for drizzling on top
½ tsp cinnamon
1 tsp vanilla extract
A handful of fresh berries (raspberries, blueberries, strawberries)
chopped pear
chopped banana
chopped walnuts
hulled hemp seeds

Method

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.

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From the book: At My Table

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