Quinoa Porridge Recipes

Steps:

• Heat a saucepan over medium heat and measure in the quinoa. Season with cinnamon and cook until toasted, stirring frequently, about 3 minutes. Pour in the almond milk, water and vanilla and stir in the brown sugar and salt. Bring to a boil, then cook over low heat until the porridge is thick and grains are tender, about 25 minutes. Add more water if needed if the liquid has dried up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.

Steps:

• Add quinoa & water to a small pot and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until most of the water has been absorbed.
• Add vanilla almond milk & dried cranberries and simmer uncovered for an additional 10 minutes .
• Let sit, covered for 10 minutes before serving. The porridge will thicken during this time.
• If you like, drizzle with maple syrup before serving.

Steps:

• Add quinoa, water, cinnamon and 1/2 cup of the milk in a pot and bring to a boil.
• Reduce heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed.
• Add the remaining 1/2 cup of milk, if using walnuts, cranberries and raisins add and allow to simmer for about 5 minutes or until it reaches your desired consistency (it will gradually get thicker).
• Once it reaches the consistency you like, add the yogurt and stir.
• If making for the next morning you can wait and add the yogurt when ready to eat.

Steps:

• Activate the quinoa by soaking overnight in cold water. The next day, drain and rinse the quinoa through a fine sieve (the grains are so small that they will wash through a coarse one).
• Tip the quinoa into a pan and add the vanilla, creamed coconut and 600ml water. Cover the pan and simmer for 20 mins. Stir in the chia with another 300ml water and cook gently for 3 mins more. Stir in the pot of coconut yogurt. Spoon half the porridge into a bowl for another day. Will keep for 2 days covered in the fridge. Serve the remaining porridge topped with another pot of yogurt, the berries and almonds, if you like.
• To have the porridge another day, tip into a pan and reheat gently, with milk or water. Top with fruit - for instance, orange slices and pomegranate seeds.

Steps:

• Put the quinoa, oats and cardamom pods in a small saucepan with 250ml water and 100ml of the almond milk. Bring to the boil, then simmer gently for 15 mins, stirring occasionally.
• Pour in the remaining almond milk and cook for 5 mins more until creamy.
• Remove the cardamom pods, spoon into bowls or jars, and top with the peaches and maple syrup.