Quinoa porridge

I put this together this morning after I had a hankering for some porridge.  I avoid oats as I’m coeliac but, on these cold frosty mornings like something warm. This satisfying, delicious creamy gluten free porridge provides a good balance of protein (quinoa), healthy fats (coconut cream/hemp hearts) and carbs (banana).

Quinoa is a ‘complete protein’, meaning that it contains all 9 essential amino acids that the body can’t make, making it a great start to the day. 

The cinnamon provides antioxidants, reduces inflammation, stabilizes blood sugar, boost brain function and is beneficial for the skin, while adding a sweetness without adding sugar.

The hemp hearts are high in Gamma-linolenic acis (GLA) which can reduce inflammation and help with many conditions from joint pain to skin conditions, PMS to ADHD and improves digestion.

Black sesame are rich in protein, zinc, iron, fatty acids and antioxidants.  They are beneficial for the skin, packed with antioxidants, may protect from cancer and help lower blood pressure & promote good digestion.

Ingredients

• ¼ cup of quinoa flakes (I use Cere’s Organics)

• ¾ cup of almond milk (organic activated where possible)

• Pinch of Himalayan or sea salt

• 1 tsp of cinnamon

• 1 tsp of coconut sugar

• 1 tbls of coconut cream (I use Ayam as it’s 100% natural and free from preservatives of additives)

• ½ banana

• 1 tsp of black sesame

• 1 tsp of hemp hearts

Method

• Add the quinoa, salt, cinnamon, coconut sugar and milk to a small sauce pan and, over a medium heat, stir to combine. 

• As the mixture warms up it will begin to thicken, continue to stir

• Once the ‘porridge’ has thickened – remove from the heat and add the coconut cream, & you may want to add a little more of the milk to loosen - depending on your preference

• Serve in a bowl with the sliced banana and sprinkle with the seeds & hemp hearts.

Enjoy!