August 26, 2012

Paleo Porridge with Quinoa


A fantastic gluten-free 'grain', Quinoa is a great alternative to oats for your morning breakfast, especially since the jury is still out on whether oats mix with a gluten-free diet. Technically, quinoa (KEEN-wah) is classified not as a grain but as a type of seed, that of the goosewort plant, a relative of spinach and chard. Quinoa provides a complete protein, making it especially valuable for those who prefer to reduce or completely eliminate animal protein from their diets. It contains all the essential amino acids, including lysine, which is crucial for growing and repairing body tissues. One cup of quinoa provides 9 grams of protein which is one more gram than a medium chicken egg (and unlike the egg, quinoa is unlikely to come from a factory farm).

This seed-like grain has prebiotic properties, feeding the beneficial bacteria in your digestive tract. Since it is easily digested, your body can readily access the vitamins and minerals it contains. Quinoa also provides a good source of insoluble fiber, promoting healthy elimination processes, helping maintain colon health and preventing the formation of gallstones. The folate and vitamin B in quinoa also boost the liver's ability to eliminating toxins from the body. People at high risk for cancer, as well as those with high blood pressure or cardiovascular disease are often advised to eat more whole grains, yet if they have celiac disease or other forms of gluten sensitivities, they must steer clear of many popular grain products. This is why Quinoa is so important for those gluten-free followers. 

Quinoa Porridge 

Ingredients:
  • 1/2 cup of quinoa – soaked and rinsed.
  • 1 cup of almond milk plus extra to serve
  • 2 teaspoons of Natvia sweetener
  • a pinch of cinnamon
  • your choice of topping such as blueberries, strawberries, chopped almonds or hazlenuts, sliced banana, apple or nectarine. 

Method:

Place almond milk and rinsed quinoa in a pot and bring to the boil, then place on simmer until the quinoa has ‘popped’ and all the liquid has soaked into the seed, similar to cooking cous cous or rice.
Stir through cinnamon and enjoy either warm or cold like a pudding. Top with your fruit and nuts of choice and a little almond milk. 

1 comment:

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