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More Gluten Free Breakfasts - Fruity Quinoa Porridge Recipe

Published 25 September, 2006

I was feeling a bit fruity :>) this morning, so I decided to try out a new gluten free breakfast recipe - using quinoa flakes. So, here's my fruity quinoa porridge recipe for you to try.

Gluten Free Breakfast - Fruity Quinoa Porridge Recipe

Into a large measuring jug, pour the equivalent of 300ml of quinoa flakes, then top up with about 900ml of water. Put the water and quinoa flakes into a pan, stir well, and bring to the boil. Lower heat and simmer gently for 5 minutes. Meanwhile, in your measuring jug, add the equivalent of about 200ml of dried fruit - I used unsulphered apricots, cherries, cranberries and blueberries but you can use whatever you have in your store cupboard. Add the fruit to the porridge once it's boiled, and allow it to simmer until cooked. Keep an eye on the mix as you simmer, and add some more water if it looks like it's going to stick.

For extra nutritional get up and go, add some chopped flax seeds, pumpkin, sunflower and sesame seeds and/or some almonds.

If you need a bit more sugar but don't want a high glycemic hit, add a dash of concentrated apple juice or agave syrup.

I made this recipe up and am pleasantly surprised to report it is genuinely tasty and the texture of the quinoa is much better than I expected. Plus, double bonus, the baby absolutely loved it, so I'll be making this gluten free breakfast again. Surprise yourself and make this quick and nutritious quinoa porridge recipe and start your day with a yummily full tummy.

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