Quinoa Porridge


Quinoa Porridge

Ready in: 25 minutes
Yield: 4 servings

Porridge:
15.2 fl. oz (450 ml) milk
1.8 oz (50 g) quinoa flakes
0.9 oz (25 g) almond flour
1 oz (30 g) flaxseed
0.7 (20 g) erythritol
1 pinch of ground nutmeg
1 pinch of ground cinnamon

Topping:
2 1/2 oz (70 g) raspberries
2 1/2 oz (70 g) blueberries
Optional: 1 teaspoon chia seeds, nuts

1. In a small bowl, stir together the almond flour, flaxseed, salt, erythritol, ground cinnnamon and ground nutmeg. Rinse the quinoa flakes under cold water and leave to drain.

2. Bring the milk in a heavy pan to a boil. Stir in the quinoa and almond mixture. Reduce to a simmer and cook for 7-10 minutes, while stirring occasionally. Cover the pan and leave to stand for 10 minutes more.

3. Meanwhile, thoroughly rinse the fresh fruit under cold water. Pat dry with kitchen paper. Mix the fruit together. Arrange them on top of the porridge. Sprinkle over with chia seeds or chopped nuts to taste.

Per serving:

Energy: 195 kcal / 815 kJ
Fat: 8,5 g
Carbohydrates: 20,6 g
of which sugars: 7,8 g
Protein: 11 g
Fibre: 5,2 g


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