I’ve never been a fan of oat porridge. It’s a little floury, heavy, sticky, gluggy and doesn’t taste any good unless it’s full of sugar. Yesterday, I took a chance on making some quinoa porridge and I fell head over heels for it! I suppose I just don’t really dig oats. Sorry to everyone out there who has a lot of love for them… If you prefer oats, feel free to make this recipe with them instead of quinoa flakes.
Quinoa, for anyone who is unaware, is high in protein, gluten free, high in fibre and low GI.
1/4 C Quinoa Flakes
1 C Milk (Rice or Soy)
1/4-1/2 t Raw Sugar or Coconut Palm Sugar*
1/4 t Vanilla Extract
(feel free to make up your own combination)
4 Almonds, roughly chopped
1/2 t Sultanas
1/4 Apple, diced or grated
1 Strawberry, sliced
A pinch or two of Dessicated Coconut
A pinch or two of Cinnamon
- Add all porridge ingredients to a small saucepan on low heat. Once it starts to bubble, stir constantly for about 90 seconds, until your quinoa is cooked. Don’t worry if it seems a little watery, it’ll thicken rather quickly both in the pot and in your bowl.
- Pour into a bowl, add toppings and eat immediately! I love this just the way it is, but if you have a sweet tooth, feel free to add a drizzle of agave or maple syrup.
*Coconut palm sugar is also known as coconut crystals. You won’t find it at a regular ol’ supermarket, so try your luck at a health food store.