I would like to share a recipe for fantastic “quinoa porridge”, this is great served with defrosted frozen blueberries (they have a nice juice), and is wonderful for breakfast, providing a complete protein and loads of omega fats:

Serves 2

150g quinoa
350ml rice milk, or water, or half milk half water
1/2 tsp vanilla essence

1. Rinse the quinoa in water.
2. Put all ingredients in a pan and bring to the boil and simmer gently, then simmer for approx. 10 mins until nearly all the liquid has been absorbed, then leave to stand for a few mins.

I make the two portions, and keep the second in the fridge for next days breakfast, try it, it’s a nice alternative to cereal!
Hope you like it!

Anna

Thanks for posting it Anna!

Thanks, Anna!

I just “discovered” quinoa a couple of years ago and really like it.  But I’ve never thought to have it for breakfast.  This would be a great alternative to the usual morning oatmeal.

Funny story about Quinoa… I was trying to replicate an “Omega Bar” I bought at a Great Harvest Bread Store.  I knew it had lots of grains in it - and though Quinoa might possibly be one of them.  So - I added it to my trial recipe (Uncooked).  Needless to say - I nearly cracked a tooth!  Definitly NOT one of the ingredients!  It’s nice to have a recipe I can use the remainder for.  Thanks a bunch - Jen

Yikes, Jen!  I didn’t realize the little grains were that tough! 

I went out searching for some more information and recipes for quinoa and found this website.  I’ve copied out some of the text here:

Tips for Preparing Quinoa:

While the processing methods used in the commercial cultivation remove much of the soapy saponins that coats quinoa seeds, it is still a good idea to thoroughly wash the seeds to remove any remaining saponin residue. An effective method is to run cold water over quinoa that has been placed in a fine-meshed strainer, gently rubbing the seeds together with your hands. To ensure that the saponins have been completely removed, taste a few seeds. If they still have a bitter taste, continue the rinsing process.

To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. If you desire the quinoa to have a nuttier flavor, you can dry roast it before cooking; to dry roast, place it in a skillet over medium-low heat and stir constantly for five minutes.

Since quinoa has a low gluten content, it is one of the least allergenic “grains,” but its flour needs to be combined with wheat to make leavened baked goods. Quinoa flour can be used to make pasta, and quinoa pastas are available in many natural foods stores.

A Few Quick Serving Ideas:

Combine cooked chilled quinoa with pinto beans, pumpkin seeds, scallions and coriander. Season to taste and enjoy this south-of-the-border inspired salad.

Add nuts and fruits to cooked quinoa and serve as breakfast porridge.

For a twist on your favorite pasta recipe, use noodles made from quinoa.

Sprouted quinoa can be used in salads and sandwiches just like alfalfa sprouts.

Add quinoa to your favorite vegetable soups.

Ground quinoa flour can be added to cookie or muffin recipes.

Quinoa is great to use in tabouli, serving as a delicious (and wheat-free) substitute for the couscous with which this Middle Eastern dish is usually made