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Receta Quinoa Porridge, Activated Nuts and Seeds and Summer Berries
by Kimberley Owen

Quinoa Porridge, Activated Nuts and Seeds and Summer Berries

This is the first in my series of gluten-free breakfasts this week. Stay tuned for more!

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Australia Australia
Tiempo para Cocinar: Raciónes: 1 Serving

Ingredientes

  • 1/4 cup quinoa grains
  • 1/2 cup of milk (normal, soy, almond, etc)
  • 1 tbsp maple syrup, honey or agave
  • 8-12 almonds
  • 5-6 hazelnuts
  • 1 tbsp mix of sunflower and pepita seeds
  • 1 tbsp ground flaxseed
  • 2 tbsp Kefir yoghurt (or plain yoghurt)
  • 2 tbsp fresh or frozen berries

Direcciones

  1. Soak the nuts and seeds in a bowl of water over night.
  2. Soak the quinoa grains for about 15mins prior to cooking.
  3. Put the quinoa and milk into a saucepan and bring to the boil, then quickly turn down to a simmer and leave for 5 minutes until the grains start to expand fully.
  4. Add the sweetener of your choice - the maple syrup was lovely this morning but I think agave or honey would work just as well.
  5. Once the quinoa is cooked take off the heat and leave it to cool - you could have this as either a hot or a cold dish. I chose to have it cold today because it has been soooooo hot!
  6. Pour over the yoghurt.
  7. Then sprinkle the flax seeds and nuts over the top.
  8. Add your berries (or other fruit! Apple and cinnamon would be a lovely combo for a colder climate)
  9. I took mine to work in a little container and, as you can see, it travelled extremely well.
  10. I felt really yummy and satisfied all morning and my mood was also very stable.
  11. Enjoy!