I always try to have a breakfast that will keep me full up until lunch time and toast and cereals just don’t cut it. CADA is still a favourite but I’ve had it so much that if I overdo it I get sick of it very quickly. A couple of times a week I’ll have porridge made with oats for breakfast. I’m not crazy about it, but I keep eating it anyway. It does fill me up, but feels really heavy sitting in my stomach and makes me feel bloated.
Last week I decided to give quinoa porridge a try. And I’m so glad I did because it is absolutely divine! It is delicious and a bowlful keeps me going for about 4 hours with no yuck, heavy, bloated feeling. I like to sweeten mine with rapadura sugar – maple syrup is good too. You can easily customise this porridge to suit your tastes – have it with or without yoghurt, berries, fruit and nuts. At the moment I’m enjoying a simple banana – and I usually don’t eat bananas but they are really good mixed through the porridge!
Quinoa Porridge
85g quinoa 125g water 125g milk 1 tsp vanilla pinch salt 100g milk 2 Tbs sultanas sweetner of choice (maple syrup, honey, sugar) fruit/nuts/yoghurt to serve
Before cooking quinoa, you need to wash and rinse it REALLY well to get rid of the naturally-occuring insect repellant the plant produces which causes a bitter taste. Some people like to soak their quinoa for an hour or so first, but I am never that organised so just rinse it through a fine sieve a few times. Place quinoa, 125g water, 125g milk, vanilla and salt into thermomix. Cook for 15 minutes on 90 degrees, reverse, speed 1. Add 100g milk and sultanas. Cook for 10 minutes on 100 degrees, reverse, speed 1. Leave porridge for 5-10 minutes to soak up extra liquid. Spoon into bowls and add sweetener of choice. Garnish with what ever fruit, yoghurt or nuts you like! This recipe makes enough for two serves. I put the second serve in the fridge and re-heat it to eat the next morning.
