Quinoa (pronounced keen-wah) is an ancient seed (and a cousin of amaranth. Cute!) which we usually serve in savoury dishes or salads. Quinoa was the ancient staple food of the Incas and although is a not a true grain, it was called “the mother grain”. It is very high in protein, and very strengthening, warming and energising for the body. It is high in calcium and contains iron, phosphorous, B vitamins and vitamin E. It makes a delicious breaky, and if you make too much (which I often do on purpose), keep it in the fridge and heat it up on the stove for breaky the next day with a bit of extra water or milk, or throw into a salad for lunch or dinner with some veggies and extra protein.
For this recipe you can use either the whole seeds or quinoa flakes, which will cook much faster and are specifically for adding into cereals or soups, not salads.
- ¾ cup quinoa, rinsed very well and drained (white cooks faster than red or black)
- 500ml water
- 375ml milk (any, but almond or coconut milk is delish)
- 1-2 tsp stevia or 1-2 tbsp manuka honey
- 1/4 teaspoon ground cinnamon, plus more for serving
- 2 tbsp raw walnuts or almonds
- 1 cup fresh blueberries, plus more for serving
- 1 tbsp raisins or 1 dried fig, chopped
- Combine the quinoa and water in a saucepan and bring to the boil. Reduce the heat to medium-low and cook, covered, for 10 minutes
- Stir in 1 cup of the milk and the dried fruit and nuts. Cook, covered, for another 10 minutes, then stir in the stevia or manuka honey, cinnamon and another splash of milk
- Serve with the blueberries on top and another sprinkle of cinnamon if desired
Photo credit: Pinterest