Vegetarian, Gluten free
Quinoa makes a wonderful gluten free porridge with a mild flavour and interesting texture. We’ve topped this recipe with apples, dates and pecans but you can go to town with your favourite toppings: berries, poached pears and mixed fruit compotes are all delicious options.
Ingredients (serves 4)
1 cup white quinoa
a couple of pinches of salt
1 cup whole milk
1 tsp vanilla extract
2 medium Fuji apples, peeled, cored & cut in 1 cm thick slices
½ tsp ground cinnamon
4 spoonfuls of yoghurt
2 Medjool dates, pipped & chopped
handful activated pecans, broken in halves
- Rinse quinoa thoroughly under running water until bubbles subside. Combine with 1 litre of water and salt in a saucepan. Bring to the boil quickly then turn down the heat and simmer for 15 minutes, until very tender. Drain thoroughly.
- Warm the milk gently over a medium-low heat. Add the quinoa back to the pan with the vanilla and keep warm, stirring.
- Meanwhile, in a small saucepan, combine apples, cinnamon and 2 Tablespoon of water. Bring to the boil then cover and turn heat down to low. Cook for 15 minutes, until very tender, stirring midway. Drain the liquid from the apples into the quinoa mixture.
- To serve, divide the quinoa between 4 warm bowls. Top each with a spoonful of yoghurt, apples, dates and pecans.