We are in the midst of the first bout of really wintry weather this year in Melbourne. It’s weather like this that needs a warm, nutritious and energy packed breakfast. Quinoa (pronounced Keen-wah) is a highly nutritious gluten-free grain. This ancient grain contains more protein than any other grain, with a good balance of all 8 essential amino acids, making it a good choice for vegetarians. Quinoa is also high in fibre and has a low-GI, beneficial for keeping blood sugar levels stable. Quinoa is an ideal grain for diabetics. Quinoa is one of the most nutrient rich grains around, being a good source of iron, needed to transport oxygen around the body, B vitamins for energy, calcium and magnesium for healthy nervous system function, and vitamin E, a powerful antioxidant.
Quinoa Porridge
Ingredients
1 cup quinoa
3 cups water
1 tsp ground cinnamon
Pinch ground cloves
1 tbsp toasted sunflower seeds
1 tbsp crushed, toasted almonds
2 tbsp currants
1 tbsp sultanas
1/2 cup shredded coconut
Honey to serve
Other nuts and fresh fruit as desired
Method
Put the water in a saucepan with a lid and put the spices in it. Add the quinoa and simmer for 10 minutes. Test to see if cooked, and simmer more if needed. Stir though the fruit, seeds and nuts. Remove from heat and put the lid on for a few minutes before serving. Serve with honey, fresh fruit and nuts so that each person can put what they like on their porridge according to their taste.
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When it’s cold in winter, I do like my cheese toasties!
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