Quinoa (pronounced keen-wah) is a seed that is regularly used like a grain. It is high in protein, iron, zinc, magnesium, vitamin E and fibre and is gluten free. It can be used in the same way as rice and couscous and is great to include in sweet or savoury recipes.
Creamy Quinoa Porridge, Poached Pears with Cinnamon & Nutmeg & Blueberry Compote…
Ingredients (Serves 2):
- 1/2 cup rinsed quinoa
- 1.5 cup milk of choice (I use unsweetened almond milk)
- 1 tsp vanilla essence
- 1 pear
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup blueberries
Directions:
- Place the quinoa into a small saucepan with the almond milk and vanilla essence.
- Simmer for 12-15 minutes until the liquid is absorbed and the quinoa is lovely and soft.
- Keep checking and add extra water or milk as required.
- After 12-15 minutes the mixture should be light and fluffy.
- Chop the pear into bite size pieces and mix through the cinnamon and nutmeg.
- Add to a saucepan with some water and poach for around 15-20 minutes.
- Add the blueberries to a pan with a splash of water and cook for around 2 minutes.
- Add a sprinkling of nuts and seeds and coconut flakes.
- Cinnamon – is great for balancing blood sugar levels and rich in antioxidants.
- Blueberries, raspberries, blackberries – berries are antioxidant powerhouses and a low sugar fruit.
- Coconut flakes – a healthy dose of medium chain triglyceride fat which (unlike other fats) goes straight into providing us with energy. They also help to increase memory capacity.
Enjoy!
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