Quinoa porridge

all details

Quinoa porridge is a high-protein, gluten-free and low-GI alternative to other breakfasts and is appearing on more and more cafe menus to accommodate those who want a wheat-free start to the day that's healthier than thou. For the fruit, try poached pears, grated apple, dates, prunes, bananas or berries. For the nuts, try walnuts, pistachios or almonds, and add a handful of sunflower or pumpkin seeds for extra goodness.

Quinoa porridge: Sustaining, comforting and sweet.
Quinoa porridge: Sustaining, comforting and sweet. Photo: Edwina Pickles

Ingredients

150g quinoa

350ml water

100ml milk, rice milk, buttermilk (use rice milk for dairy-free)

1/2 tsp vanilla extract

1 tsp ground cinnamon

2 tbsp dried cranberries, sultanas or currants

honey or sugar to taste

Method

1. Rinse the quinoa well in cold, running water, as you would rice.

2. Combine with 350 millilitres of water and simmer for 10 to 12 minutes or until tender, when the little white ''tails'' appear. Drain off any excess water, and return to the pan.

3. Add the milk, vanilla, cinnamon, dried fruit and honey or sugar to taste and simmer gently for five minutes.

4. Top with fresh, raw or poached fruits, nuts and seeds, and serve.

Tips: Look for white quinoa or a mix of red, white and black at supermarkets and health-food stores. Always rinse the seeds in cold water first, to remove their natural coating of saponin, which can be bitter. Some quinoa needs a quick soak as well, so read the label.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Quinoa
  • Cuisine - Modern Australian
  • Course - Breakfast/Brunch
  • Occasion - Mother's Day, Father's Day

1 comment so far

  • This sounds yum, but I would replace the sugar option with either Stevia or Rice Malt Syrup. We eat enough sugar in pre-prepared breakfast products to be adding sugar in home made options.

    Commenter
    Anon
    Location
    Melbourne
    Date and time
    July 14, 2014, 7:38PM

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Festive feasting

Turkey, ham, seafood, pudding: these recipes have got you covered.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions