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.
Cranberry and Coconut infused Quinoa Porridge
Ingredients:
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
Method:
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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