Warming Quinoa Porridge. Amelia Freer

Warming Quinoa Porridge

VEGAN, GLUTEN-FREE, DAIRY-FREE

Quinoa is a seed, not a grain. It’s a wonderful seed for salads where you will most often find it but it also makes a great breakfast porridge and a nice alternative to oats. It’s naturally gluten free and is a complete protein source meaning that is contains all nine essential amino acids that our body needs; there are only a small number of non-animal complete protein foods but this is one of them. It’s also really versatile so allows us to play around with flavours.

I find that using cinnamon and vanilla with some fruit means that there is no need to add in any other sugars, so try to avoid adding honey or syrups which are unnecessary here. When pears are in season from September to November, I poach them in a little warm water then slice and put on top with an extra sprinkle of ground cinnamon. This is a lovely autumnal, healthy start to the day and it’s also great cold, so make extra for breakfast the next day and enjoy with a little yoghurt of choice.

INGREDIENTS

50g quinoa flakes , washed
(from most health food shops)
250ml filtered water
250ml coconut or almond milk
Pinch of vanilla powder or 1 tsp vanilla extract
1 tsp ground cinnamon
1/2 cup coconut flakes
Fruit of choice:
use what’s in season – poached pear is especially lovely


STEP-BY-STEP

Put the quinoa flakes into a pan and cover with the water. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the quinoa has turned translucent.

Stir in the milk, vanilla and cinnamon and cook for a further 5 minutes until creamy.

Sprinkle with the coconut flakes and serve in bowls with poached pears or fresh peach slices on top.


INGREDIENTS

50g quinoa flakes , washed
(from most health food shops)
250ml filtered water
250ml coconut or almond milk
Pinch of vanilla powder or 1 tsp vanilla extract
1 tsp ground cinnamon
1/2 cup coconut flakes
Fruit of choice:
use what’s in season – poached pear is especially lovely


STEP-BY-STEP

Put the quinoa flakes into a pan and cover with the water. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the quinoa has turned translucent.

Stir in the milk, vanilla and cinnamon and cook for a further 5 minutes until creamy.

Sprinkle with the coconut flakes and serve in bowls with poached pears or fresh peach slices on top.