This Creamy Quinoa Oat Porridge puts a new spin on a breakfast favorite. Quinoa is an excellent source of whole grains. It will give you lasting energy and keep you feeling full until lunchtime. The apples add a sweet touch to this take on porridge. It’s the perfect start to your day on a cold morning.
- 1/2 cup quinoa
- 1¾ cups water
- 1/8 tsp. salt
- 1 1/2 cups unsweetened almond milk
- 1/2 cup apple cider
- 1/2 cup water
- 1/2 cup quick cooking steel-cut oats
- 1/2 Granny Smith apple, cored, peeled, and shredded
- 1/4 tsp. ground cinnamon
- 1 Tbsp. dark maple syrup
- 3 Tbsp. ground flaxseed, optional
In medium saucepan, combine quinoa with 1¾ cups water, and salt. Cover, bring to a boil, then simmer gently for 15 minutes. Off heat, let quinoa stand for 5 minutes. Set 1/2 cup of quinoa aside. Transfer the rest to a container and refrigerate for up to 3 days for another use.
In medium saucepan, combine almond milk, cider and 1/2 cup water, and bring to a boil. Immediately stir in oats, and add cooked quinoa, grated apple and cinnamon. Simmer gently for 15 minutes, stirring several times during the first 10 minutes, then frequently during the final 5 minutes to minimize sticking.
Divide porridge among 3 bowls. Drizzle 1 teaspoon of maple syrup over each serving. Sprinkle on 1 tablespoon of the flax seed, if using. Serve immediately.
Makes 3 servings.
Per serving: 261 calories, 5 g total fat (<1 g saturated fat), 47 g carbohydrate, 8 g protein, 3 g dietary fiber, 172 mg sodium.
Recipe from the American Institute for Cancer Research.