Quinoa Apple Porridge

A warming porridge, great for using leftover quinoa. This porridge is gluten free.

  • 1 c Organic Quinoa (cooked)
  • 1⁄2 c Organic Rice Flakes
  • 1⁄2 c Organic Rice Milk (or other milk)
  • Water
  • 1 T Organic Ground Linseeds
  • Handful Organic Roast Almonds
  • 1 a pinch organic cinnamon
  • tiny pinch organic cardamon
  • tiny pinch organic sea salt
  • 1 Large Organic Granny Smith Apple
  • 1 T Organic Maple syrup or rice syrup
  • 1 T Boiling Water

Recook quinoa with milk and salt, in small heavy based saucepan, adding enough water so there is at least 1cm liquid on top of grains. Cook on a low heat for 20 -30 minutes, stirring to prevent sticking. The quinoa will become creamy and absorb most of the liquid. Roughly chop the almonds and add to the pot along with the rice flakes and linseed. Place on a low heat for a  further 3-5 minutes. Grate the apple, and mix the syrup and spices with the boiling water, then mix this through the apple. Serve the porridge immediately with the apple on top.

Yield
Source

Thanks to Kellie; Ripe Albert Park

Prep Time
30 minutes

Notes

* Other Suitable Apples:
Belle de Boskoop
Red Splendour
Spartan
Gravenstein
Pink Lady
Fuji
James Greive
Lady Williams
Johnathon
Braeburn
Egremont Russet
Crofton
Snow Apple

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