Melissa Hemsley’s quinoa power porridge

2 servings Prep: 25 mins, Cooking: 25 mins
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Choose from three different quinoa options and play around with flavours.

By Food24 February 15 2018
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Ingredients (11)

400 - 500 ml milk
500 ml water — hot
2 tsp coconut oil — or butter
1 tsp vanilla — extract
2 tsp maple syrup or raw honey (optional)
550 g quinoa
top with
1 large ripe fig — sliced
1 Tbs pistachio nuts
1 Tbs pomegranate rubies
raw honey — drizzled
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Quinoa Options

200 g quinoa flakes

Quinoa flakes: Toast the quinoa flakes in a dry pan on a medium heat for 1 min, stirring frequently to prevent them from burning. This reduces any bitterness and gives a nice nutty flavour. Add 400 ml of milk and all the other ingredients, give everything a stir and bring to a medium simmer. Cook for 4 mins, then add your choice of flavourings.

250 g cooked quinoa

Cooked quinoa: Place the cooked quinoa in a saucepan, add 400 ml of milk and all the other ingredients. Bring to a medium simmer and cook for 4 mins, then add your choice of flavourings.

100 g uncooked quinoa, rinsed well (ideally soaked first)

Uncooked quinoa: Place the uncooked quinoa in a saucepan, add 500 ml of milk and all the other ingredients. Bring to a medium simmer and cook, covered, until the liquid has been absorbed and the quinoa is tender, about 15 mins (or 12 mins if the quinoa has been soaked), then add your choice of flavourings.

Topping Suggestion: Fig, Pistachio & Pomegranate: 

TIP:  If you need to toast any nuts or seeds, dry-toast them in the pan first, on a medium, heat for a minute or so, then set aside before you add the quinoa. This avoids using more than one pan.

An extract from the cookbook, Eat Happy: 30-minute Feelgood Food by Melissa Hemsley.

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Also try: 

Quinoa cakes with a poached egg and sautéed spinach

A comforting vegetarian meal that the whole family will enjoy.

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