The People - - LIFESTYLE -

BERRY QUINOA PORRIDGE Quinoa has a super-high pro­tein con­tent and is full of fibre. It is suit­able for peo­ple on a gluten-free diet and works well with dif­fer­ent milks, so this can be a dairy-free break­fast too. Makes 500ml, keeps 2–3 days. In­gre­di­ents 60g quinoa; 280ml milk (co­conut, al­mond, cow’s) ½ cin­na­mon stick, 1tsp vanilla bean paste or ex­tract, 1tbsp maple syrup, pinch of salt; frozen berries to serve – op­tional. Method 1. Place the rinsed quinoa in a pan over a low heat and add 200ml of the milk along with the cin­na­mon stick and the vanilla. 2. Cover with a lid and cook for 8–10 min­utes un­til most of the liq­uid has been ab­sorbed. Be very care­ful as it can eas­ily boil over. 3. Add the re­main­ing milk, the maple syrup and salt. Stir gen­tly un­til porridge has thick­ened to your lik­ing. 4. Take off the heat and dis­card cin­na­mon stick. 5. Pop the porridge into a jar and top with any­thing you like. If tak­ing to work, you may like to add a hand­ful of frozen berries just be­fore leav­ing the house as they thaw beau­ti­fully when you re­heat the porridge. From Jar Food: Recipes for On-The-Go, by Do­minique Eloïse Alexan­der. Pub­lished by Pav­il­ion Books.

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