Steaming hot Cinnamon Quinoa Porridge.
There are many reasons I L.O.V.E quinoa (keen-wah):
- It’s versatility – makes great breakfasts, lunches and dinners, sweet and savoury
- It’s amazingly high in protein which is very important if you body craves it like mine does
- It is gluten free
- It is a seed, not a grain which is significant in that it is easier to digest than many grains
- It has a low glycaemic (GI)
- It is high in dietary fibre
- It is very easy to cook! Bring it to the boil, leave the lid on and doing the ironing for 12-15 minutes (or mow the lawn, you get my drift). No brainer.
That’s it for today’s quinoa tutorial though because I am here today to share a terribly easy quinoa recipe that garnered a fair bit of attention on instagram a while back.
½ cup well rinsed quinoa
1 cup almond milk (or milk of choice)
1 tspn coconut butter/oil
1 teaspoon cinnamon
1 pinch of Stevia, to taste
Optional toppings for 2 serves:
1 heaped teaspoon goji berries
1 heaped teaspoon hemp seeds
1 heaped teaspoon chopped pistachios and macadamias
1 heaped teaspoon white mulberries
A dollop of full fat greek yoghurt or CoYo on each.
Place quinoa and milk in a small saucepan and bring to the boil with the lid on. Once boiling turn the heat down to a simmer and add the cinnamon, coconut butter/oil and stevia. Simmer for 12-14 minutes or until the liquid is absorbed and the germ turns opaque. Leave to rest with the lid on for a couple of minutes. Fluff up the quinoa with a fork and spoon into two bowls. Sprinkle with the (optional) ingredients above and enjoy!
Tip: Quinoa freezes really well once cooked. Make a big batch and freeze in portions for easy midweek breakfasts.