An absolutely delicious gluten-free porridge option! Quinoa is a pseudograin which means it is a seed and not a grain. It is gluten free and a complete protein, containing all essential amino acids. It’s a super food for a reason! It’s also super quick, easy and versitile. Cook up a large batch of quinoa and use the leftovers for breakfast – simply reheat the quinoa and start with step 2.
Ingredients
Serves: 1
- 1/2 cup quinoa – thoroughly rinsed
- 1 1/2 cups water or almond milk
- 1/4 cup organic coconut cream (optional, but so yummy)
- 1 tsp. shredded coconut
- 1 chopped date (optional)
- 1/2 chopped banana or pear
- Handful of chopped walnuts/almonds
- Big shake of cinnamon
Method
- Boil quinoa in a saucepan of water for about 10 minutes – you will see the grain start to open. Most of the water evaporates so you don’t need to drain it.
- While in the saucepan, add the coconut cream, date, banana and cinnamon and stir.
- Transfer the porridge into a bowl.
- Get creative with toppings! Try Greek or coconut yoghurt, figs, cinnamon, homemade granola, berries, more shredded coconut – so many options.