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Cranberry and Coconut infused Quinoa Porridge

Quinoa and cranberry porridge

 Cranberry and Coconut infused Quinoa Porridge

Quinoa an ancient grain that has been dated back to 6000 years ago to the Inca period. “The Mother Grain”, a life-giving seed delivered from the heavens by a sacred bird. (Zevnik, 2009)
A source of complete protein and packed with additional nutrients , Quinoa is one grain that should defiantly not be missed in your diet.

A good friend of mine told me about a dish she created last year, Quinoa Porridge.
This hadn’t appealed to me then but however know when I am working through some health issues and have an allergy to gluten it is fitting to try.
Having recently considered what are the “other options”, within the food scene I have thought about many ways you can replace common everyday ingredients with ones which provide a large amount of nutrients.

For breakfast this morning I decided to create my own quinoa porridge.
Wanting to achieve something with delicate flavour and warming notes I set about to see what ingredients I had in the cupboard.
Coming up with the idea of cranberry and coconut infused quinoa porridge.

It has a light taste of coconut followed by natural sweet bursts of cranberry, the topping of fresh strawberry adds a refreshing note followed by the crunch of the toasted sunflower seeds and thread coconut.  A well-rounded tasty gluten-free option to the classic oat porridge dish.

Tasty additions

Cranberry and Coconut infused Quinoa Porridge

1/2 cup quinoa
1/2 cup water
1/2 cup lite coconut cream
1/4 cup water
1 Tbsp. manuka honey
1/4 tsp. cinnamon
2 Tbsp. dried cranberries
pinch salt

Toasted thread coconut and sunflower topping with fresh strawberries:
2 Tbsp. thread coconut
1 Tbsp. sunflower seeds
2 large fresh strawberries, large dice

1. Combine he quinoa and first measure of water and soak in a bowl for 15 minute. This helps to remove the bitter flavour that this ancient grain produces. Drain in a fine sieve and add to a medium saucepan.
2. Into the saucepan add coconut cream, cinnamon, honey, second measure of water, cranberries and a pinch of salt. Stir to combine.
3. On a low heat bring to a simmer for around 15-18 minutes, until most of the liquid has evaporated and the quinoa has started to become clear. Turn of the heat and leave to sit while you toast your topping.
4. Heat a medium fry pan to a hot heat , add thread coconut and sunflower seeds. Stir constantly to avoid burning you just want a light browning of the coconut and seeds seen above. Remove from heat.
5. In a bowl place your cranberry and coconut infused quinoa porridge, topped with your fresh strawberries and crunchy toasted topping. Finish with a couple spoonful’s of coconut cream and enjoy.

Severs: 1

However you can use this simple method of making a delicious gluten-free porridge and adapt different flavours and topping of your choice.

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The Soul Foodie



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