Trinity Bourne’s recipe for a tasty and healthy quinoa porridge, originally published in her book Trinity’s Conscious Kitchen.
A delicious, nutritious, gluten-free alternative to regular porridge. Use a good quality organic coconut milk for the best results.
Serves: 1 person
Cooking time: 25 minutes
Ingredients for Warm Quinoa Porridge
50g quinoa
200ml coconut milk
50ml water
5 pitted dates
Sprinkle of cinnamon (optional)
Fresh berries (optional)
Method
Rinse quinoa thoroughly a using an extra fine sieve (this removes any of the natural soapy, saponins that you might find coating the quinoa).
Chop dates into small pieces and then add all ingredients in to a pan (leaving out the cinnamon or berries, which will be added at the end).
Bring pan to the boil and simmer on a low heat for 25 minutes (or until the quinoa has absorbed all of the liquid). Stir once in a while with a wooden spoon. The dates should slowly fall apart melting into the pan to create a delicious sweetness. If the dates are particularly tough, then encourage the breaking down process by pressing them down with your spoon.
Once cooked enjoy your quinoa bowl served hot or cold, adding a sprinkle of cinnamon and/or a small handful of fresh berries.
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