Serves 3-4

Ingredients:
1 cup organic quinoa
1/2 cup walnuts, coarsely chopped
1/4 cup wild rice (you can omit the wild rice from this dish but it does add a great unique flavour)
2 cups boiling water
1/2 cup blueberries, fresh or frozen
1/2 cup strawberries, quartered
2 Tbsp goji berries
1 Tbsp sunflower seeds
3 Medjool dates, pitted and chopped
Method:

Place the quinoa, almonds and wild rice (if using) in a bowl and add cold water to cover. Soak overnight or for at least an hour if you have limited time. Strain and rinse well. You may need to rinse about 3 times through the strainer.

Put the quinoa, wild rice and almond mixture in a saucepan with 2 cups of water and heat over medium-high heat. Start preparing all the other ingredients but stir often. Cook until almost all of the water has evaporated – roughly 20 minutes. Add the dates and combine well. Reduce the heat to a simmer and add all other ingredients and cover. Simmer for another 5-10 minutes or until the quinoa is obviously well cooked. Turn off the heat and cover to let the quinoa rest. Serve with cooled coconut milk if you like that taste.

The cooked quinoa will keep in the refrigerator for up to 5 days.

quinoa and wild rice porridge2

Notes:

Quinoa (pron. keen wa) has outstanding characteristics as a food source and was one of the most important of the ancient staple foods of the Incas and was known to them as ‘the mother grain’. Botanically Quinoa is not a true grain but, like Buckwheat, can be used as one. It has been grown in the South American Andes for thousands of years and thrives in high, cold altitudes.

Compared with all other grains Quinoa has the highest protein content, it has more calcium than milk and is higher in fat content than any other grain. It is also a very good source of iron, phosphorus, B vitamins and vitamin E. It has the added advantages of being an alkaline seed like Millet and is also gluten free.

 

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