Healthy Breakfast Idea!
Quinoa has become one of the fastest health food trends behind eating whole grains – its gluten free, has protein and its delicious hot or cold. I usually make this porridge with steel cut oats but this time decided to make it gluten free, vegan and nut free. You can make the same porridge with steel cut oats, brown rice or barley or combination of all three and serve with desired milk as this breakfast is healthy wholesome delicious and perfect for a cold winter morning to start your day. It’s also suitable for people with CVD, Diabetes diet.
Prep time 2 min Cooking time 20 min Serves 6
Chefs Note: 1 cup dry quinoa = 3 cups cooked quinoa
1 cup quinoa (soaked and washed)
2 tbsp orange zest
1/3 cup pumpkin seeds
1/3 cup dried cranberries
1 apple, graded with skin on
2 cups water
- Combine all the ingredients in a small stock pot and bring it to boil and reduce heat to low and cook for 20 minutes or until all the water has been absorbed.
- Serve warm porridge with almond milk or desired milk
Nutritional Analysis: 1 serving = ½ cup cooked porridge, 120 ml: Calories 160; Fat 5 g; Carb 24 g; Fibre 3 g; Sugar 7g; Protein 6g; Potassium 209 mg; Calcium 17mg