Ingredients
- 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 T dark maple syrup (optional)
- 3 T ground flaxseed, optional
Directions
- 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.
- 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.
- Divide porridge among 3 bowls.
- Drizzle 1 teaspoon of maple syrup over each serving. Sprinkle on 1 tablespoon of the flax seed, if using. Serve immediately.
Yields 3 Servings (2½ cups total)
Nutrition Information per serving: Calories 301; Total Fat 8g; Saturated Fat 2g; Carbohydrate 52g; Fiber 7g; Protein 8g; Sodium 200mg
Recipe adapted from AICR.org