Tuesday, August 7, 2012

Allergy free quinoa porridge recipe

  • 2 cups of water
  • Pinch of salt
  • 1 cup quinoa flakes
  • Dash of goat’s milk
  • ½ cup dried apricots, chopped
  • ½ cup dried cranberries
  • Dash of maple syrup, honey or a spoon of brown sugar to serve (optional).

  • Boil the water and salt on high in a saucepan.
  • Add the quinoa flakes to the boiling water and stir through.
  • Add a dash of goat’s milk. Keep the amount of goat's milk small as this is for creaminess rather than flavour.
  • Stir to combine.
  • Reduce the heat and cook for 5-10 minutes.
  • Add the apricots and cranberries when there’s roughly 5 minutes cooking time left. I found that on a medium to low heat I needed to add the fruit straight away as the cook time was quick.
  • Drizzle with maple syrup or honey. Alternatively, crumble a spoon of brown sugar over the porridge to serve.

  • If you can have cow’s milk then eating with cow’s milk and replacing the goat’s milk for cow’s milk is ideal.
  • Suggested flavours: apple, apple and cinnamon, banana, sultana and currant, pear and fig. As quinoa has a slight nutty flavour just match the flavours as per a fruit and nut mix. The smell of quinoa when it is poured into the boiling water is very nutty but the taste is far milder. It does have a slight bitter edge but dried fruits lend the porridge sweetness.
  • Halve the above for a single portion. I learnt after cooking.

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