Saturday, November 12, 2011

Banana & Date Quinoa Porridge

Here, as promised, is a warming and filling breakfast that is gluten free and dairy free and a great alternative to traditional oat based porridge. Made with quinoa (pronounced keen-wah) it not only has complex carbohydrates but is also rich in protein which helps you feel full for longer. In addition it contains the whole compliment of essential amino acids that the human body needs making it particularly valuable to vegans and vegetarians. It is unsurprising then that the Incas called this 'the mother grain'. Having written about how great quinoa is, I really am at a loss as to why I don't use this more often particularly as it takes no more time to prepare than rice. Now that I have discovered how yummy quinoa porridge is I am looking forward to trying out some different versions with a variety of different fruits, nuts and spices. I like this combination of dates which dissolve to just produce a dark caramel taste and the bananas which helps to make a creamy texture and extra sweet taste. It is also a really helpful recipe to use up over ripe bananas.

Banana & Date Quinoa Porridge (Serves 2)
Vegan, vegetarian, dairy free, gluten free
75g/2.5oz /1/2cup Quinoa
250ml/8.8floz /2 cups plus an extra splash Almond milk (or prefered milk)
240ml/8.4floz/2 cups water
4-6 Whole dates, stones removed and chopped
Ripe banana, mashed or chopped if prefered.
Dark brown sugar (optional)

  • Place the quinoa in a mesh seive and rinse it in cold water to get rid of any bitter residue. Place in a pot with the almond milk and water and bring to the boil. 
  • I add the dates at this point so that they dissolve into the porridge. If you prefer to have obvious chunks then add at the same time as the bananas instead.
  • Reduce the heat and  leave to simmer and cook the quinoa for around 15 minutes until all the liquid has been absorbed and the grains are plump and tender and the germ seperates from the seed i.e. their little 'tails' start to come loose.
  • At this point add the bananas and stir. If you prefer a looser texture add some extra milk or water. Taste and add any brown sugar, if liked. Serve hot. It will keep for a day or so in the refridgerator in a air tight container if you wanted to make a larger batch. 

1 comment:

  1. Hi! Just wanted to let you know I included your porridge in my post, "An Allergy-Friendly Christmas Breakfast" today. :)

    Happy holidays!
    Lisa @ Allergy Free Vintage Cookery