Quinoa Porridge Recipe2016-06-05
- Course: Breakfast
- Servings : 2
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 0m
Ever since visiting Nourish (Sheffield’s only fast food restaurant!) I have been craving quinoa porridge. Nourish teased me with it on their breakfast menu (I arrived after breakfast had finished!!) and so for the past few weeks I’ve been trying to perfect a ‘quinoa porridge recipe’ and finally I’ve cracked it (thanks to my friend and head chef Nick Galer .. I didn’t have Nourish’s cooking equipment so had to look else where!).
Quinoa is a slow release carbohydrate (meaning it releases its energy gradually) and it’s also a complete protein, meaning that it contains all of the essential amino acids that we need. Quinoa looks a little bit like couscous (and you’ll find it near the couscous in the supermarket) and makes a great addition to meat/fish and vegetables for dinner BUT it also tastes amazing sweetened with milk and fruit for breakfast. Quinoa is actually a seed and not a grain, and so is naturally gluten free – ideal if you have coeliac disease.
So, if you’re getting bored of porridge and it’s getting too cold for overnight oats, give this recipe a try!
To save time on a morning, you can do steps 1 and 2 the night before and pop it in the fridge over night before moving onto step 3!
- 100g quinoa (uncooked)*
- 500ml water
- 300ml milk
- To sweeten: grated apple/handful raisins/banana
Nutritional stats shown are for 1 serving of quinoa with skimmed milk only (this recipe serves 2 people)
*You can get Quinoa from Holland & Barrett.
Rinse the quinoa (to remove any bitter taste) and add it to a pan along with 500ml of cold water.
Bring to the boil, reduce the heat and simmer for 15 minutes until the grains begin to 'split' (total time on the hob is 20 minutes). Drain any excess water using a sieve.
Over a low-medium heat mix together the quinoa* and milk before adding your natural sweetener e.g. grated apple & raisins, stevia or mashed banana and vanilla and stirring.
Once heated and the milk has absorbed, serve your quinoa porridge topped with fruit and nuts (I use pomegranate seeds & walnuts or sliced bananas and berries) & add a dash of cinnamon and/or honey if you fancy it!
*To make an individual portion use 1/2 of the quinoa (120-150g cooked weight) along with 150ml milk.
Do let me know if you try this recipe and what you think of it!
Average Member Rating
(4.4 / 5)
17 people rated this recipe
This information is per serving.