A delicious breakfast recipe which is full of flavour and protein! Quinoa is a fantastic product and I use it in flake formation and also cooking from scratch. If you’ve not yet experienced the goodness and flavour of quinoa, see this site for a listing of things you should know about it: http://thestonesoup.com/blog/2010/06/12-things-you-should-know-about-quinoa/
1/2 cup quinoa flakes
1 cup milk
1 tbsp agave nectar, maple syrup or honey (not low FODMAP)
1 cup frozen or fresh berries – raspberries, strawberries and blueberries
Heat a saucepan on medium heat and add the quinoa flakes and milk, stirring together and allow to begin cooking for 3 minutes, stirring occasionally.
Once the porridge starts to thicken, add the agave nectar (or similar syrup) and stir through. Also add the berries to the porridge and continue stirring for 2-3 minutes or until the quinoa starts to stick slightly to the bottom of the saucepan.
Serve into a bowl and eat whilst it is still warm. Yogurt can also be added for additional creamy texture if desired.
~ ~ Cate ~ ~