Quinoa Porridge Topped With Rhubarb & Apple Stew

I love quinoa - it is very tasty, nutritious and versatile- I have it at least once a week either in a salad, served with salmon or veggies like in my Quinoa Ratatouille recipe. I also like to have it for breakfast and have been enjoying for a while this winter cooked with almond milk in the morning. It is a nice change from having oats and my recipe is perfect for when I have a busy week as it makes 4 big servings or 6 smaller ones.

Quinoa has so many health benefits but it is even better for breakfast as it means you start the day with a high protein nutritious breakfast. Quinoa is a gluten free seed (not a grain) that is really high in protein. It is also a complex carbohydrate that is low GI so having this quinoa porridge for breakfast will keep you full all morning and will give you energy all day. Some people use quinoa flakes to make quinoa porridge but for some reason I really do not like quinoa flakes so my quinoa porridge recipe only uses whole quinoa seed but you could add some quinoa flakes.

Make sure to always rinse Quinoa thoroughly to remove the saponin on the seeds as it is a natural toxic chemical preventing the wildlife from eating the seeds.

Recipe for the Quinoa Porridge:

• 2 cups of quinoa;
• 4 cups of water;
• 2 cups of almond milk;
• 2 tsp of cinnamon;
• 1 tsp of cardamon;
• 2 tbsp of maple syrup;
• 1 tsp of organic vanilla paste;
• nuts and seeds to top

1. Rinse your quinoa thoroughly under water;
2. Cook in a pan on medium heat with 2 cups of water for every cup of quinoa;
3. Once cooked and water is all done, add in the almond milk;
4. Add in the cinnamon and cardamon;
5. Let to cook for 5 min and add the maple syrup and vanilla;
6. Serve into bowls and top with the apple and rhubarb stew and some of your favourite nuts, seeds and superfoods. (Mine are goji berries and pumpkin seeds- I add them to my breakfast every morning!)

 Recipe for the Apple & Rhubarb Stew:

• 3 red apples;
• 5 stalks of rhubarb;
• 1/2 cup of water;
• 1 tsp of cinnamon;

1. Peel the apples and wash the rhubarb and slice into small chunks;
2. Cook on slow heat with 1/2 cup of water;
3. Add in the cinnamon and cardamon;
4. Stir often until the apples and the rhubarb become very soft and it is stewed.
5. Use on top of your quinoa porridge or on its own as a snack. 

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