Quinoa is one of the few plant-based foods which contain all nine essential amino acids. It’s high in protein, fibre, iron, magnesium, manganese, phosphorus, potassium and zinc than corn, wheat or barley and is gluten-free.
80 g uncooked quinoa
200 ml coconut or almond milk
½ tsp cinnamon
½ tbsp vanilla paste
1 tbsp shredded coconut
20 g almonds
1 tbsp pumpkin seeds
1 tbsp flax seeds
handful of blueberries & raspberries
pinch of sea salt
Cook quinoa with coconut almond milk, add cinnamon, vanilla paste, coconut, almonds,
salt, pumpkin seeds and flax seeds.
Simmer on medium heat 5-10 minutes until quinoa is soft, creamy consistency. Add more milk if necessary.
Serve warm or cold. Top with your favourite fruit such as selection of berries.
Quinoa porridge can be made overnight and stored in the refrigerator for a few days.
Add an optional dollop of natural or coconut yoghurt if you prefer it less dry.
Tip for cooking quinoa: rinse before cooking to remove the bitter coating, saponin, that is on the seeds. One cup (180g) cooked quinoa provides 220 calories, 3.5g fat and high-quality protein to keep you feeling full longer.
Flax seeds are high in omega 3 and a rich dietary source of phytoestrogen.
Berries are high in antioxidants, rich in fibre and Vitamin C. Dietary source of phytoestrogen.
The natural sweetness of cinnamon helps to balance blood-sugar levels. Ceylon cinnamon is the purest form.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast