Breakfast is probably the most important meal of the day so you need something that is healthy and fuel for the day.
Why not start your day with Quinoa Power Porridge, it’s a simple meal and it’s also very easy to cook.
I’ve already added 2 quinoa porridge recipes to my blog but they’re all different – Quinoa Coconut Porridge and Quinoa Porridge with Banana
Thank you Teresa Cutter, the healthy chef for this amazing recipe 
Ingredients:
- cup (milk) your choice of seed, dairy, soy or almond milk
- 1 cup water
- 1/2 cup quinoa (see note)
- 2 apples, chopped or grated with skin
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 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
Kilojoules: 862
Calories: 195
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.
