Quinoa is a versatile grain and can be used in both savory and sweet meals. Because it is high in protein, you will find it a satisfying breakfast to keep those hunger pains at bay until lunchtime. It takes about 30 mins to prepare, so if you are working, I would make it the day before, and put it into single serves to heat up when wanted. It refrigerates well for 2-3 days and is easy to heat up in the microwave.
I serve it with either oat or macadamia milk which gives it a nice creamy texture.
- 1 Cup of Quinoa
- ½ Cup Sultanas
- 2½ Cups water
- 2 medium bananas sliced or 1 apple grated
- 1 tablespoon maple syrup
- Cinnamon and or nutmeg to flavour if desired
- Oat or Macadamia milk to serve
- Use a strainer and rinse the quinoa under running water. You will see that it swells up. Rinse until the water is clear
- Place rinsed quinoa into a saucepan and add 2½ cups of water
- Bring to the boil and then simmer for about 15 mins. You will notice that the grains start to open up and the quinoa will absorb the water. Stir occasionally to make sure it doesn’t stick to the bottom of the pot
- After 15 mins and while the water is still absorbing, add the bananas, (or apple if preferred) and the sultanas. Stir to blend and add 1 tablespoon of maple syrup, or vary to taste. If you prefer quite a sweet taste, you will need to add more maple syrup
- Continue to simmer for another 15 mins stirring occasionally. Add in some oat or macadamia milk if the porridge is becoming too thick.
Serve with the milk and for added flavour you could also add some cinnamon or nutmeg. As it so filling, it makes 3-4 serves.
If reheating, stir in some plant based milk, and place in the microwave on high for 2 mins