Quinoa Porridge

Recipe by Marianne Harold

This is a great alternative to porridge made with oats which is high in fibre and protein, with an aromatic flavour from the spices.    A nurturing and delicious breakfast on a cold winter’s morning which will keep you satisfied, warm and full of energy for a busy day ahead.

This recipe can be used during Phase 2 of the SIBO Protocol.

 

Ingredients:

1 cup of water

1 teaspoon of organic cinnamon

1 teaspoon of organic vanilla powder

1/2 teaspoon of ground cardamom

1 star anise

250grams quinoa (remember to soak the quinoa overnight to break down phytates – see article here)

1 cup coconut milk (or almond milk if you prefer)

1 tablespoon honey

2 tablespoons almond meal

2 raw almonds or pecans, chopped

green apple, pear or banana

 

Method:

• Place cinnamon, vanilla powder, star anise and cardamom in 1 cup of water and simmer to infuse.
• Add quinoa, bring liquid to boil and then cover and simmer for approximately 10-15 minutes, until all the liquid is absorbed.
• Add the coconut (or almond) milk and stir until it is almost all absorbed.
• Stir through almond meal.
• Drizzle with honey.
• Serve with a grated green apple, sliced pear or half a banana, sliced.  Top with chopped almonds or pecans.

 

Serves 2