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Image / Editorial

Indy’s Quinoa Porridge


by IMAGE
07th Mar 2015
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This is a lovely way to spruce up your usual oats and great for getting some?extra protein in. Quinoa is usually served savoury but, weirdly, this is how?I first started eating it. A bowl of this smothered in cinnamon and some?toasted nuts is one of my favourite things to have for breakfast or dessert.?Quinoa is amazing at absorbing flavours, making it the perfect for topping?with something different each morning.

Ingredients:

1/2 Cup of Quinoa
1 Cup of Water
1 Tablespoon of Coconut Sugar
1/4 Teaspoon of Vanilla Essence
1 Cup of Almond or Coconut Milk

Method:

Step1: Add the quinoa and water to a saucepan on medium heat. Pop the lid on?and let it cook for about 12 minutes until the water has been?absorbed and it’s nice and fluffy.

Step 2: Take the lid off and stir in the almond milk, vanilla and coconut sugar. Let?it cook until the coconut sugar dissolves and everything is heated through.?Continue cooking it, letting the milk reduce and thicken until you have?your desired consistency (like regular porridge everyone has different?preferences for thickness!)

Step 3: Add the porridge to your bowl and top with your desired toppings.

This recipe is Gluten Free, Dairy Free & Vegan. For more healthy recipes, both sweet and savoury, check out?www.thelittlegreenspoon.com and follow indy on Twitter @littlegspoon

Indy Power
The Little Green Spoon
www.thelittlegreenspoon.com

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