A nourishing gluten free porridge
Ingredients
1 cup of organic white quinoa
2 teaspoons ground cinnamon or 1 cinnamon quill (remove at end)
2 tablespoons LSA meal
1 teaspoon ground vanilla or extract
½ cup Natural Greek yoghurt or choice of dairy free yoghurt
½ cup fresh berries or sliced seasonal fruit to serve
Method
Rinse the quinoa well under water, drain and add to a saucepan with 1 ½ cups of water, adding the cinnamon and vanilla.
Over high heat, bring the quinoa to the boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally until water is absorbed.
Once the quinoa is cooked, stir through the LSA.
Serve with yoghurt and fresh fruit on top.
Serves 2
Quinoa is naturally rich in protein and essential nutrients, making it a fantastic gluten free grain replacement to wheat-based cereals. You can use the quinoa grain or flakes, I personally prefer the whole grain.
Cinnamon is a lovely addition to any dish. A natural blood sugar stabiliser, cinnamon helps ward off those sugar cravings and keeps your energy levels stable throughout the day.
