Quinoa – oh how I love this grain! I had such positive feedback from my chicken quinoa recipe and multiple requests for this porridge so here it is! (adapted from a Michelle Bridges recipe).
Breakfast is absolutely crucial if you want to lose weight and stay healthy and this is one of my favourite breakfasts – especially after a big training session…
Quinoa Porridge (serves 2)
What you will need:
1 cup quinoa
¼ cup craisins
¼ cup sultanas
¼ cup chopped walnuts
1 tbspoon chia seeds (optional)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 ½ cups milk
How to make it:
Bring 1 cup quinoa and 2 cups of water to the boil, lower heat and cover simmering for 10 minutes.
Add the walnuts, craisins, sultanas, vanilla and cinnamon and 1 cup of the milk and cook covered for another 5 minutes.
Stir through remaining milk and serve topped with fruit (e.g. banana, blueberries or strawberries)
Quinoa is a delicious grain that is high in protein, low GI and so good for you! It is now freely available in the health food section of your supermarket or health food shop. Quinoa cooks a lot like rice, in fact I’ve been told it’s really easy to cook in a rice cooker covered with a fingernail length of water (although I actually have never tried to cook it this way). I love having quinoa as a sweet porridge for breakfast (will post this recipe in coming weeks) and I especially love having it with chicken and veggies for lunch.
Here is a yummy Quinoa recipe to try…
Chicken and Vegie Quinoa
You will need:
1 cup Quinoa
Half a sweet potato
Half a head of broccoli
A handful of precooked chicken (see finger lickin chicken post)
A small amount of feta
Juice of a lemon
Some chilli/chilli flakes/ sambal to taste
Cook the quinoa by adding 1 cup quinoa with 2 cups water and a squeeze of lemon. When the water boils turn the heat down, it will take about 10-15 mins. You might need to add more water if it goes dry – keep an eye on it.
In the meantime, chop the veggies into fine dice and steam. If ‘steaming’ sounds too complicated you can cook them for a couple of minutes in a saucepan of boiling water (I would do sweet potato for a minute, add the carrots for a minute and broccoli for just under 2 minutes.) They should be vibrant in colour so make sure you don’t overcook. Drain veggies.
Add veggies, chopped (pre-cooked) chicken and lemon juice (to taste) to the saucepan with the quinoa and mix through over a low heat until the chicken is heated. Finally add the finely chopped feta and chilli (if required) and stir through.
This should be enough for 2 servings – you could double it and portion it up for easy lunches to take to work, or it would make a quick and easy dinner too.
So yummy and tasty and HEALTHY!!!
Of course you can experiment with different veggies, different proteins (think tuna, beef, lamb …), maybe drizzle with some yoghurt, stir through some pesto – whatever tickles your fancy!