Ingredients
- ¼ cup quinoa
- 1 cup goat’s milk
- ½ cup water
- Pinch of salt
- 1 ripe banana, ½ mashed, ½ sliced
- 1 tbsp cocoa
- ½ tsp vanilla essence
- ½ tbsp honey
Method
- Wash the quinoa
thoroughly to rid if of as much bitterness as possible.
- Allow the quiona to
drain.
- Bring the quinoa,
water, goat’s milk and salt to a boil in a small pot.
- Once boiling, reduce the heat to a simmer and cook, stirring occasionally, until all the liquid has been absorbed.
- Remove the quinoa from the heat.
- Mix in the mashed banana, cocoa powder, vanilla, and honey.
- Stir until evenly combined.
- Serve with banana
slices.
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.
