Porridge is a common comfort food, but sometimes I like to use quinoa for a different texture. Quinoa is gluten-free, but it’s a seed, not a grain, and has a higher protein content than oats. Soaking it overnight (sprouting) makes it easier to digest and cook faster. Although it might appear like a small portion, don’t underestimate how filling quinoa is! Try topping it with my Spiced stewed apples, Greek-style or coconut yoghurt and nuts. I’ve added some seasonal redcurrants to mine.
60g uncooked quinoa, soaked overnight and rinsed
150ml almond milk
1tsp ground cinnamon (optional)
1.) Add all of the ingredients to the pan and bring to the boil. Then reduce the heat and simmer until all of the liquid has been absorbed (about 10 minutes).
2.) Serve with your choice of toppings. Enjoy!