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Creamy Quinoa Oat Porridge

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October 1, 2013 | Issue 472

Autumn Quinoa Porridge

Creamy Quinoa Oat Porridge

This hearty porridge combines oats and quinoa for a healthy breakfast boost of fiber and protein. Diets that include fiber-rich whole grains lower risk of colorectal cancer and may promote healthy blood cholesterol levels. Autumn staples like apples, maple syrup and cinnamon infuse the porridge with natural sweetness and your kitchen with the aroma of the season. A sprinkling of flaxseed adds an extra boost of nutrition.

Makes 3 servings (2½ cups total yield)..

Per serving: 261 calories, 5 g total fat (<1 g saturated fat), 47 g carbohydrate
8 g protein, 3 g dietary fiber, 172 mg sodium.

  • 1/2 cup quinoa
  • 1¾ cups water
  • 1/8 tsp. salt
  • 1 1/2 cups unsweetened almond milk
  • 1/2 cup apple cider
  • 1/2 cup water
 
  • 1/2 cup quick cooking steel-cut oats
  • 1/2 Granny Smith apple, cored, peeled, and shredded
  • 1/4 tsp. ground cinnamon
  • 1 Tbsp. dark maple syrup
  • 3 Tbsp. ground flaxseed, optional

Directions

  1. In medium saucepan, combine quinoa with 1¾ cups water, and salt. Cover, bring to a boil, then simmer gently for 15 minutes. Off heat, let quinoa stand for 5 minutes. Set 1/2 cup of quinoa aside. Transfer the rest to a container and refrigerate for up to 3 days for another use.
  2. In medium saucepan, combine almond milk, cider and 1/2 cup water, and bring to a boil. Immediately stir in oats, and add cooked quinoa, grated apple and cinnamon. Simmer gently for 15 minutes, stirring several times during the first 10 minutes, then frequently during the final 5 minutes to minimize sticking.
  3. Divide porridge among 3 bowls. Drizzle 1 teaspoon of maple syrup over each serving. Sprinkle 1 tablespoon of flax seed over each serving, if using. Serve immediately.

Grocery list

Quinoa
Salt
Unsweetened almond milk
Apple cider
Quick cooking steel-cut oats
Granny Smith apple
Cinnamon
Dark maple syrup
Ground flaxseed

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Did You Know?

Quinoa, pronounced keen-wah, is not a grain, but a seed. It can be ground into flour for food use and substituted for wheat flour – a favorite for those with gluten sensitivity.

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