Porridge made with quinoa isn’t really any more “new thing” or the hottest food trend, but it for sure is a great alternative to traditional oats. Use it on its own or pair it with oats and you’ll get a delicious bowl of long-lasting energy!
There are many reasons why I use quinoa quite often. It’s a gluten-free grain, so it fits most diets. Quinoa is also a complete protein, containing all nine essential amino acids + it’s a good source of iron, fibre and magnesium. And thanks to its mild flavor, it’s generally liked by both children and adults. Sounds almost too perfect, doesn’t it!
INGREDIENTS (4 servings):
2- 2 1/2 dl steel-cut oats (depends on what kind of porridge you like)
1 1/2 dl well-rinsed, uncooked quinoa
1 l water or (plant based) milk of your choice, my favorite is almond milk
1 teaspoon salt
(½ teaspoon ground cinnamon & ¼ teaspoon ground cardamom if you want some extra flavor)
• Put oats, quinoa, salt, (optional cinnamon & cardamom) and 1 litre of water into a medium saucepan.
• Bring mixture to a boil and then reduce heat. Let simmer stirring occasionally, until grains are tender. This will take about 15–20 minutes. If you prefer a thicker consistency, you can remove the lid and simmer for a few extra minutes.
• Divide between four bowls (or save some for later) and sprinkle with your desired toppings.
Store leftovers in a sealed container in a fridge. Reheat porridge in a saucepan or microwave covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through.
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