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+ the healthy chef recipes +

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.

 

Whats great about it:

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.

+ ingredients & methods +

ingredients (Serves 2)

1 cup (milk) your choice of seed, dairy, soy or almond milk
1 cup water
1/2 cup quinoa
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)

 

method

  1. Rinse quinoa under cold running water.
  2. Combine with the water in a pot and bring to the boil.
  3. Reduce the heat – cover and cook for 10 minutes until soft.
  4. Add milk, apple, cinnamon, seeds and vanilla.
  5. Cook for 5 minutes until creamy – add more milk if needed for a creamier texture.
  6. Spoon into serving bowls and enjoy.

 

+ notes & inspiration +

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.

Store quinoa in an airtight container. Cooked quinoa seeds are fluffy with a delicate nutty flavour.

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