Quinoa (pronounced keen-wah) is high in protein, iron, zinc, magnesium, Vitamin E and fibre. It is gluten free and can be used in the same way as rice and couscous. It’s great to include in both sweet or savoury recipes.
Quinoa Porridge – serves 2
Place half a cup of rinsed quinoa (I’ve used tri-coloured quinoa in this picture) into a small saucepan with 1 cup of milk of your choice & 1/2 cup of water. I generally use almond, rice or coconut milk. Simmer for 12-15 minutes until the liquid is absorbed. If the liquid is absorbed too quickly, add some extra water or milk. After 12-15 minutes the mixture should be light and fluffy and the quinoa soft to eat.
To add sweetness add a pinch of stevia or some maple or rice malt syrup.
Add a sprinkling of nuts and seeds and any of the following to add more nutrients and delicious flavours.
- Cinnamon
- Goji berries
- Blueberries
- Raspberries
- Blackberries
- Strawberries
- Coconut flakes
- A dollop of coconut cream or natural yoghurt.
Millet
Millet is another gluten free grain which is alkalising, high in protein, magnesium, iron, B vitamins and fibre. It is cooked in a similar way to Quinoa by adding one part millet to 3 parts liquid.
Millet Porridge – serves 2
I use millet flakes for my porridge as they make a really nice porridge consistency. Add 1/2 cup of rinsed millet flakes to 1 cup of your choice of milk and 1/2 cup of water. I generally use almond, rice or coconut milk. Add 1 teaspoon of vanilla essence and 1/2 teaspoon of cinnamon. Cook as per the instructions on the packet (generally about 15-20 minutes, adding more water/milk if needed). When cooked the flakes should be a porridge consistency and soft.
Add a sprinkling of nuts and seeds and any of the following to add more nutrients and delicious flavours.
- Goji berries
- Blueberries
- Raspberries
- Blackberries
- Strawberries
- Coconut flakes
Enjoy!
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