Creamy warm porridge during Winter is the ultimate breakfast comfort food and a fantastic way to start the morning off. Traditionally porridge is made with oats but after spotting quinoa flakes I decided to try them out. Quinoa flakes are a gluten free grain that cook very quickly. Being a complete protein they are superior to oats when it comes to nutritional value and 100 grams of the flakes contain over 14 gams of protein.
With the launch of Anchor Organic milk I went and purchased myself some full fat (blue top) to cook the quinoa flakes in. It tastes the same as regular milk but knowing that it is produced using sustainable farming methods makes it all that much sweeter. With organic foods being on trend brands can sell their products are a premium, and sometimes rightly so – the cost to produce organic food is more expensive for the farmer especially when it comes to production of dairy.
1 cup quinoa flakes
1 cup Anchor Organic Milk
1/4 teaspoon cinnamon
Pinch sea salt
1 cup mixed berries
2 tablespoons manuka honey
1/4 cup walnuts, roughly chopped.
1/4 cup coconut chips or desiccated coconut
peanut butter, banana, yoghurt, chia seeds, seeds and nuts.
1. In a small saucepan over medium heat, bring the milk to a boil. When the milk boils turn the heat down to low and stir in the sea salt and quinoa flakes. Stir occasionally for 3 to 5 minutes. Remove from heat and place aside.
2. Let the porridge sit for 3 minutes and stir making sure it is think and creamy.
3. Place the porridge into a serving bowl and top with manuka honey, walnuts, mixed berries and coconut chips.