This recipe is from the Healthy Chef and I love it and thanks for a great recipe.
– See more at: https://www.thehealthychef.com/2012/02/quinoa-power-porridge/#sthash.WjuImDAn.dpuf
When I need something sustaining and warming for breakfast and I’m sick of drinking my breakfast, I make myself this awesome porridge which provides instant nourishment. The addition of apple and cinnamon makes this porridge taste just like apple strudel so it’s like dessert for breakfast! Can’t beat that!
Technically quinoa is not a grain but a relative of green leafy vegetables like spinach. It’s gluten free and has a low GI of 53, + it’s a complete protein which means that it contains a good serving of all nine essential amino acids that the body needs for repair. The omega 3 fatty acids contained in the flaxseeds help protect the body against damage from infection and can also help fight against cholesterol. Apples are high fiber and low GI and add a lovely natural sweetness so you don’t need to add sugar.
1 cup (milk) your choice of seed, soy or almond milk
1 cup water
1/2 cup quinoa
2 apples, chopped or grated with skin
½ teaspoon ground cinnamon
1 teaspoon vanilla extract (or add your fav raw vegan vanilla protein powder)
1 tablespoon ground linseed (flaxseed) or LSA (linseed, sunflower seed, almonds)
Rinse quinoa under cold running water.
Combine with the water in a pot and bring to the boil.
Reduce the heat – cover and cook for 10 minutes until soft.
Add milk, apple, cinnamon, seeds and vanilla.
Cook for 5 minutes until creamy – add more milk if needed for a creamier texture.
Spoon into serving bowls and enjoy.
Serving Tip: Top with a little extra fruit like sliced banana or use fresh or dried figs or prunes.
Nutrition per serve made with low fat milk
Protein: 8.3 g
Carbs: 38 g
Total fat: 3.2 g
Saturated: 0.1 g
Fiber: 6.2 g
HOW TO STORE AND PREPARE QUINOA: Store quinoa in an airtight container. It will keep for a longer period of time, approximately three to six months, if stored in the refrigerator. Cooked quinoa seeds are fluffy with a delicate nutty flavour. Wash quinoa seeds well under cold water in a fine mesh strainer, gently rubbing the seeds together with your hands. To ensure that any saponins have been removed, taste a few seeds. If they still have a bitter taste, continue the rinsing process. While the processing methods used in the commercial cultivation remove much of the saponins that can coat quinoa seeds, it is still a good idea to thoroughly wash the seeds to remove any remaining saponin residue.
To cook the quinoa, add one part of the seed to two parts water in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover – just like you would rice. It takes about 15 minutes to cook and you will notice that the seeds have become translucent. Allow to rest for 5 minutes before enjoying.