Quinoa porridge is something I’ve meant to try making for ages, but I’ve always just stuck to traditional porridge oats because they’re so handy. However, the other day I took the notion to try quinoa porridge and I’m sad to say that I’ve been missing out! For starters, it’s very tasty because the quinoa has a unique ‘nutty’ texture that is lacking in oats. Also, I couldn’t believe how full I was after finishing my breakfast because quinoa is packed with protein which keeps your appetite at bay for a long time. I have to admit, I got hungry again much later than I would have with standard porridge.
I first made this quinoa porridge in the morning without soaking the quinoa overnight, but I’ve since tried soaking it overnight and it takes way less time to make because it makes it much quicker to cook. If you don’t soak the quinoa it can take as much as half an hour to simmer the quinoa until it is tender, but soaking it overnight considerably shortens that time frame.
If you like, you can add a teaspoon of cocoa powder to your quinoa porridge which will give it a gorgeous chocolatey flavour. I only thought of this step as I was in the process of serving mine, so I ended up scattering the cocoa on top of my quinoa porridge along with a low FODMAP serving of 20g of maple syrup. It was still tasty though! I’d really encourage any porridge aficionado to try quinoa porridge at least once because it’s healthy, hearty and very, very tasty.
200g lactose-free milk (or a non-dairy version)
1 tbsp chia seeds
Sugar (to taste)
Put the quinoa and chia seeds in a saucepan and soak them overnight. In the morning put the saucepan over a medium heat and simmer it until the quinoa is soft.
Add a bit of boiling water if you feel it is getting too thick.
Once you’re happy with the softness of the quinoa add sugar to taste and once it’s dissolved serve.
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