Quinoa Power Porridge
When I need something sustaining and warming for breakfast, I make myself this awesome porridge which provides instant nourishment. The addition of apple and cinnamon makes this porridge taste just like apple strudel. YUM.
What it’s good for:
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.
Serves 2
1 cup (milk) your choice of seed, dairy, soy or almond milk
1 cup water
1/2 cup quinoa (see note)
2 apples, chopped or grated with skin
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon ground linseed (flaxseed) or LSA (linseed, sunflower seed, almonds)
Rinse quinoa under cold running water.
Combine with the water in a pot and bring to the boil.
Reduce the heat – cover and cook for 10 minutes until soft.
Add milk, apple, cinnamon, seeds and vanilla.
Cook for 5 minutes until creamy – add more milk if needed for a creamier texture.
Spoon into serving bowls and enjoy.
Serving Tip: Top with a little extra fruit like sliced banana or use fresh or dried figs or prunes.
Nutrition per serve made with low fat milk
Protein: 8.3 g
Carbs: 38 g
Total fat: 3.2 g
Saturated: 0.1 g
Fiber: 6.2 g
Kilojoules: 862
Calories: 195
HOW TO STORE AND PREPARE QUINOA: Store quinoa in an airtight container. It will keep for a longer period of time, approximately three to six months, if stored in the refrigerator. Cooked quinoa seeds are fluffy with a delicate nutty flavour. Wash quinoa seeds well under cold water in a fine mesh strainer, gently rubbing the seeds together with your hands. To ensure that any saponins have been removed, taste a few seeds. If they still have a bitter taste, continue the rinsing process. While the processing methods used in the commercial cultivation remove much of the saponins that can coat quinoa seeds, it is still a good idea to thoroughly wash the seeds to remove any remaining saponin residue.
To cook the quinoa, add one part of the seed to two parts water in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover – just like you would rice. It takes about 15 minutes to cook and you will notice that the seeds have become translucent. Allow to rest for 5 minutes before enjoying.
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Contact Teresa Cutter
YUM!!
Saturday’s breakfast!!!
I just had a thought Teresa… What are ur thoughts on replacing Quinoa with brown lentils? I know its probably not something youve ever tried but im just wondering with your expertise on flavours if you think the substitute would work or fail miserably.??
any idea if it will freeze?
Hi Teresa. I’ve just bought Quinoa flakes. Can I use them in the same way as the seeds for this recipe?
Thanks!
Use half the amount of liquid Chantelle. it will also take 3 minutes to cook which is great !..I would grate in your apple instead of chopping it.
Don’t need to soak – but it’s a great idea….only if you have time,, otherwise ,just wash it really well….
I have red quinoa, is this the same and can it be used in the same way as ‘white’?
Hi Teresa, I so very much appreciate your emails with your wonderful recipes, they are so encourageing to eat good food. Just wanted to let you know that after the recipe is printed it then goes on to print Popular Links & Recipes which uses unnecessary ink, is there any way of this not happening please.
Thanks heaps……..Joan
love the porridge – it will become a breakfast staple!
This certainly is a power porridge. Kept my energy up all morning and set me up for a super healthy day! Tomorrow, I’m trying one of the pancake recipes! Love this site, thanks Teresa
Yum!! Nice twist on the standard oat porridge. I didn’t have LSA so I roughly chopped some sunflower seeds- really liked the extra crunch it gave!
Nice way of doing it Amy !:)
This one didn’t work so well for me but I think I might need to drain the excess water from the quinoa? Will definitely try again though!
I just made this for breakfast and it’s absolutely delicious! Just having it now with a pear instead of an apple and it is so, so beautiful.. Thanks so much Teresa
fell into THC cafe Av, starving, after a surf 6 months ago, LOVED the food, bought the 80/20 book on the spot and have become more and more enamored with your food! Always been very fit, and had a relatively healthy outlook and diet, but going more and more towards that, and also making healthy substitutions in other recipes that I’ve loved for years, and feel so much better about eating them.
I’m relatively new to quinoa, and (usually very tolerant and accepting of new/unusual flavours) I’m not sure of the taste – Is it possible it would be rancid when purchased? It has that funny smell to it, that diminishes somewhat after thorough washing, but I find it difficult to eat, even after its cooked. Is this just something to get used to. or should I try and find a different supply, or needs even more washing?
thank you so much for making healthy food exciting, not just tasty!
I am happy to report back for anyone who is interested that I tried this again today with a different packet of quinoa that I bought, and it was significantly different – very tasty. I now think that the first pack I had was possibly a bit rancid. For the record the new pack was from “Honest to Goodness – Real Food that Loves you back” from the Frenches Forest farmers market. When opened and compared to the first packet I had, the difference in smell was quite significant, So I think the biggest issue was freshness. I also googled ‘quinoa’ and found various sources which said it is best to keep it in the fridge as it is high in oil content and goes rancid quickly. I also made sure I triple washed it this time, including soaking it for about 10 minutes. Added some raisins to the mix as well. Was delish!
Thanks Teresa
I’m eating this for breakfast now. It is a good substitute for oat based porridge and very filling.
What do you think about using coconut milk in cooking? It is ‘paleo ok’ but quite high in fat?
thanks
Emily
Hey Emily – you can use a little of it to add creaminess and flavour if you like it. Yep high in Sat fat.
I’ve never cooked quinoa before but thought I’d try this as an alternative to rice porridge. I train in the mornings so wanted to make this ahead of time, to reheat for a quick breakfast. I cooked it as per the recipe and tasted it when it was finished. I thought it was ok but I noticed a certain ‘earthiness’ i think some others might have referred to.
Anyway, I left it overnight and reheated it gently this morning and all I can say is that it was delicious! I stirred in a teaspoon of almond paste as I didn’t have LSA but that was my only addition. And it seemed like it got better as I ate it, in fact it was all I could do to stop myself from going back for seconds! So if, like me, you’re a quinoa novice and a bit apprehensive, give this a go. After this experience, I am definitely a convert.
My only question for you Teresa is whether making this ahead of time does anything to the nutritional value? Cheers, and I’m so happy I found this website as you have so many easily doable recipes and you clearly understand nutrition (and flavour!)
Hey teresa can i use chia seeds in this porridge aling with cold preesseed flax seeds instead of lsa.if yes then hiw much dose shud b in this much porridge
Hey teresa can i use chia seeds in this porridge along with cold pressed flax seeds instead oflsa and would the quantity b same
You can Mav. Same quatity.
Teresa ! your recipes are just amazing ! you are such a great cook! i hope to grow up just like you ! you are such an inspiration ! thankyou so much for all your delicious recipes:)
gemma xx
Thanks Teresa, for such a great recipe. I’ve had trouble cooking Quinoa before and my family hated it, and I’ve turned my husband off trying ‘strange things’. But my daughter and I had this for dinner, and it turned out perfectly. I thought it would be a nice healthy alternative, for a night when there wasn’t much to eat and we felt like something simple. Can’t wait to cook it again, this time for my husband. As it seemed a lot like a desert, I am going to dish it up as such, and I am sure he’ll love it.
I made this with pre-cooked quinoa this morning and experimented with the milk to quinoa ratio. It worked well, however I would be keen to hear how much water or milk you would recommend when making this with pre-cooked quinoa
Thanks!
Thank you this breakfast was yummy. I also added some Honey, and pura veda. Thank you for the inspiring receipe
Love this recipe! I’m loving quinoa porridge with berries at the moment, can’t wait to try it with apple in the morning
promisetonourish.wordpress.com
Hi Theresa,
Do you have to rinse the quinoa before cooking or after?
Just made this, AMAZING!!! I used flaxseeds instead of chia and added stevia as well!
This is sensational!!!! I loved it so much it’s going to be a cold rainy morning regular!
I think I like quinoa better in sweeter dishes!!!
This looks like a delicious brekkie, in regards to the quinoa- do I use cooked or do I use the raw grain? Thanks!
This was my first time making quinoa porridge and it was a huge success! perfect for winter weather. i added dates and chia with my apple and topped it with homemade granola, honey and coconut. absolutley delish! thankyou so much for the recipe! will be using again for sure x
Wow, my first Quinoa Porridge and so so yummy. Thank you