It’s been quite a number of years now that I haven’t been able to eat gluten. Following the Coeliac Society’s advice, I also avoided gluten free oats for 1-2 years.
I always loved a warm bowl of porridge in the mornings, particularly in winter, so I was disappointed to discover that upon reintroduction into my diet, I was one of the minority who also react to oats.
In my quest to find an alternative, I discovered that the quinoa in my Gluten Free cupboard at home, the one I normally used for salads, also makes a fine porridge!!
Even better, I can cook the quinoa the evening before (while making my lunch for work) and then just heat it up the next morning with my milk of choice. You can also cook up a larger batch of quinoa to last a few mornings, refrigerate and use as required.
- Quinoa (amount as required)
- Almond milk
- Berries of choice
- Chia seeds
- Flaked, whole or ground almonds.
- Cook up the required amount of quinoa, following the directions on the packet.
- Drain any excess water.
- Add milk of choice and heat gently – I prefer almond milk, I feel it complements the flavour of the quinoa really well.
- Stir in berries of choice. I usually use raspberries and blueberries. Raspberries go excellently with the almond flavours and blueberries are packed full of anti-oxidants. I can also use my home-grown raspberries for part of the year!
- Stir in flaked, whole or ground almonds. Ground almonds thicken the mixture, so use these if you like a thicker consistency.
- Remove from the heat and pour into a bowl.
- Drizzle with honey and sprinkle chia seeds on top.