Allergy free quinoa porridge recipe

Ingredients

• 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).

Method

• 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.

Note

• 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.