Sunday, 21 June 2015

Quinoa Flake Porridge - The Verdict


I am a massive fan of porridge and have heard people banging on about quinoa porridge for ages and so naturally I was inquisitive.

I bought some quinoa flakes from my local health food shop, Unicorn Grocery, in a bid to try it out for myself and see what all the fuss is about:


Granted, it doesn't look amazingly appetising. But then, when has porridge ever look sexy?

More importantly than looks, what does it taste like?

I'll be honest, it's got more of an earthy taste, not unpleasant at all but not what I was expecting for the first time - it's definitely a taste I can see myself getting used to. I added chopped dates to my porridge to sweeten it up; date syrup, maple syrup or honey would work well here too.

The consistency was in line with my usual oaty mess, and it cooked in exactly the same way as 'normal' porridge, which I was happy about.

What are the benefits of using quinoa over oats? 

It's a great alternative for people who are gluten intolerant, as it doesn't contain any gluten. Quinoa is a 'pseudo cereal'; a seed to you and me, and is related to the spinach & beetroot family. It is one of few plant protein sources to contain all the essential amino acids.

Although it does have a relatively high protein content (14g per 100g), it's also carb heavy too (around 60g per 100g) - it will fill you up a treat. It also contains iron, magnesium & calcium.

The cost may put you off - I think I paid around £5 for 500g of flakes, whereas the same in oats would set you back about £2.

As a half way house you could always add 15g oats & 15g quinoa flakes if you are unsure.


Recipe below:

30g quinoa flakes
250ml unsweetened almond milk
Cinnamon

Optional
Handful dates, pitted
Frozen blueberries
Frozen raspberries
Dessicated coconut
Half a banana
Tablespoon almond nut butter (I use Meridian)
Tablespoon flaxseeds

Measure your quinoa flakes and almond milk and put in a saucepan, heat gently for 5 - 10 minutes, adding in the cinnamon & stirring frequently, until the porridge has reached your desired consistency. Add the dates (or syrup) in here too if you are using them.

Take off the heat and stir the berries & dessicated coconut through. Pour into a bowl and top with banana, flax & nut butter.


Overall, I really enjoyed it - I'm definitely going to be cooking this for breakfast more.

My next challenge is to incorporate quinoa flakes into an overnight oats recipe...
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