Quinoa porridge is a very simple and speedy recipe for busy mornings and a lighter alternative to traditional porridge, the perfect recipe for January! It can be made using cow’s milk or your preferred dairy substitute. I love using hazelnut milk which adds a beautiful flavour but soya milk or almond milk work just as well. The addition of apple and cinnamon makes this porridge taste just like apple strudel.
Technically quinoa is not a grain but a relative of green leafy vegetables like spinach. It’s gluten free and has a low GI of 53, it’s a complete protein which means that it contains a good serving of all nine essential amino acids that the body needs for repair. The omega 3 fatty acids contained in the flaxseeds help protect the body against damage from infection and can also help fight against cholesterol. Apples are high fiber and low GI and add a lovely natural sweetness so you don’t need to add sugar.
– 1 cup (milk) your choice of dairy, soy or almond milk
– 1 cup water
– 1/2 cup quinoa
– 2 grated apples
– ½ teaspoon ground cinnamon
– 1 teaspoon vanilla extract
– Rinse the quinoa under cold running water, put in a pot with the water & bring to boil.
– Reduce the heat,cover and cook for 10 minutes until soft.
– Add the milk, grated apple, cinnamon, and vanilla.
– Cook for a further 5 minutes until creamy – add more milk if needed for a creamier texture.
– Spoon into serving bowls and enjoy
Masterchef Ireland 2014 finalist Edel Byrne is a coffee lover and foodie with 15 years’ industry experience who brings her passion for food to her current role as head of corporate catering at wholefood specialist KC Peaches. Edel’s Masterchef highlights include cooking in two of the world’s top 100 restaurants and winning high praise from the judges (and from fans of the show who still stop her on the street) for her uovo in raviolo pasta dish.