Easy Quinoa Porridge with Golden Milk

Easy Quinoa Porridge With Golden Milk

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.44 out of 5)
Loading...

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 2 servings

This thick, fruity, Easy Quinoa Porridge with Golden Milk uses freshly grated ginger and turmeric. The spices may seem a little unusual for breakfast, but these antioxidant spices gives a flavor that makes for...


Ingredients

    1 1/3 cups cooked quinoa (see Chef Tips)

    1 cups  2% milk

    Pinch of sea salt

    2 tablespoons cranberries

    3 dates, pitted and chopped

    1 teaspoon ginger root, freshly grated

    1/2 teaspoon turmeric root, freshly grated (see Chef Tips)

    1 cup apple, grated

    1/3 cup fresh blueberries (optional)

    2 tablespoons almonds, dry toasted and sliced

    Plain Greek yogurt for serving ( optional)

     

Nutrition Facts

Calories

472 cals

Fat

14 g

Saturated Fat

5 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

4 g

Carbohydrates

76 g

Sugar

43 g

Fiber

10 g

Protein

18 g

Sodium

160 mg

Directions

  1. In a small sauce pot over a medium high flame, add the quinoa, the milk, and a pinch of sea salt. Stir to mix. Add the cranberries, dates, the grated ginger root and the turmeric. Stir again.  Bring to a boil, cover and turn the heat down to low. Cook for 5-8 minutes stirring from time to time. For a thicker porridge, crack the lid.
  2. Stir in the grated apple. Mix in well. Cover and cook 2-3 minutes more. Add the blueberries and stir to mix. Cover, turn off the heat and let sit for 2-3 minutes while you toast the nuts.
  3. To dry toast the nuts: heat a small heavy frying pan over a medium high flame. Add the nuts and cook shaking until they are a light golden color - about 2-3 minutes. As soon as they are pale gold, turn off the flame as there will be enough heat left to finish the toasting.
  4. Serve the porridge in bowls with sprinkled with nuts and either with a dollop of plain Greek yogurt if using, or with extra cold milk poured over it.

Chef Tips

If cooking the quinoa from scratch, in step 1, add 2/3 cup quinoa + 1 cup of water + 1 cup of the milk. Add the salt, dried fruits and spices. Bring to a boil, cover and cook 15-20 minutes over a low flame. Add a little more milk if it looks dry. Carry on with step 2 as above.

If fresh turmeric is not available, use 1/2 teaspoon powdered turmeric instead.

1 cup grated apple = 1 small ‘school boy’ apple.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


Leave a Review