Porridge is great British staple for chilly mornings or high energy days ahead. A great alternative to oats is quinoa; a high protein seed which is incredibly versatile. It is also gluten free so very useful for those with a sensitive digestion or on special diets.
Avoid the flakes and go for the wholegrain variety to get the full benefits in terms of nutrition and fibre. The flakes still have a place though, especially when in a hurry as they are quicker to cook.
Quinoa porridge has a different consistency to oats, so put your expectations aside and enjoy the difference. It is always good to introduce new foods into your diet to ensure exposure to a wider range of nutrients. Plus having a wide variety in the diet reduces the tendency to develop food intolerances.
Prep time: None
Cook time: 20 minutes approx.
- 160 gms/ 6 oz dried wholegrain quinoa
- 350 mls/ 15 oz plant milk – we use Hemp Milk for ours.
- 8 Soft partially re hydrated dried apricots
- Handful of shelled walnuts
- Wash the quinoa first and add to a pan
- Add the milk and just bring to the boil. Turn it down to a gentle simmer and cook for around 20 minutes. Check manufactures instructions
- When it is cooked it will have swollen and yet still have a slight ‘bite’.
- Most but not all of the milk will have been absorbed.
- Take off the heat and add the chopped apricots and stir.
- Serve and top with the chopped walnuts and a little more milk if required