6 July 2014

{Breakfast Post #3} Quinoa Porridge with Cherry Compote



Experimenting with gluten-free breakfast is ma jam. And this recipe sounds super fancy schmancy but it actually contains 4 ingredients. Four! That's how I roll in the mornings, simplicity.

The cherry compote could be made with any summer berry really. You could make it in advance and keep it in the fridge, ready to be used whenever you are. This is surely what I do.



I had some maple syrup in the fridge, so this recipe is actually vegan. But honey would be equally nice too, although then becomes not vegan. You can't taste the maple syrup once in the compote, so not to worry any not maple lover (how dare you!).

Now lets talk about the quinoa flakes. Flakes yes! I hear you say "what the hell?". And then I reply "hell yes!".  Quinoa has gotten a lot of press in the last few years. But did you know it is actually not a grain. It actually is in the same plant family as spinach and beetroot. Confused? Well really all you have to know is that quinoa is a complete protein to keep your tummy fuller longer, and is loaded with magnesium (for a healthy strong heart), iron (to get that brain functioning in the morning), calcium (for healthy bones and muscles) and zinc (to keep skin, hair and nails in tip top shape!).



May I also add that quinoa porridge is much less 'gloopy' or glue-like in consistency then it's oatmeal sister. You had me at hello, quinoa porridge.



In the UK, quinoa flakes are super easy to source, via the lovely people at Holland and Barrett. But there are plenty of supplier on Amazon too, which is normally where I shop when looking for healthy ingredients.

Quinoa Porridge with Cherry Compote


35g quinoa flakes (about 1/2 cup)
185ml unsweetened almond milk (3/4 cup)
pinch of sea salt
big handful of cherries
2-3 tablespoons of maple syrup

Start by making the compote. Pit the cherry, pop then in a pot with the maple syrup and heat on low to medium heat until the cherries look a big mushy but still hold their shape. Put aside. This will make enough cherry compote for 2 or 3 servings of porridge, so keep it in the fridge for later.

Then let's make porridge! Put the quinoa flakes, almond milk and pinch of salt in another pot and heat on medium heat, constantly stirring, until it thickens and is hot. It will take about 2-3 minutes no more.

Then pop the quinoa porridge into a little bowl, spoon some cherry compote on top, and eat.



I like to add a tablespoon or two of coconut cream on top of my porridge as it makes it extra creamy. And I also add nuts for crunch. Here I added pistachio. But walnuts are damn fine too. Whatever you have in the pantry.



P.S. For the purpose if this post, may I note that I ate the porridge after I took a gazillion pictures of it. Cold. And it was still tasty.



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