Apple crumble is one of my favourite desserts so adding a few of the ingredients from the basic recipe to my breakfast I felt was a good idea. Recently I have also been trying different grains for breakfast. We normally eat quinoa as part of a savoury meal. I have made sweet breads and cakes with it before, but I have never eaten it as part of my breakfast.
Quinoa is high in fibre, magnesium, B vitamins, iron, calcium, vitamin E and various beneficial antioxidants. Therefore it’s very nutritious and it makes a brilliant oat substitute if you are unable to eat oats. Quinoa is an edible seed that is grown from a grain. It’s gluten free and is very versatile. The results of the breakfast were so yummy I just had to share it with you.
- Saucepan with lid
- Tablespoon (tbsp)
- Teaspoon (tsp)
- Quinoa x 90g
- Flax seed x 1 – 2 tbsp
- Pumpkin seeds x 1 tbsp
- Walnuts x 1 small handful
- Apple x 1
- Banana x 1 (optional)
- Raisins x 1 small handful (optional)
- Ground cinnamon or ground sweet cinnamon x 1 – 2 tsp
- Oat milk or a milk of your choice x 200mls
- Water x enough to top up with
- Honey or maple syrup to your taste (optional)
- Pour the quinoa into the sieve and wash under the tap twice.
- Now put the quinoa into the saucepan.
- Add in the flax seed, pumpkin seeds, walnuts, raisins and ground cinnamon or ground sweet cinnamon.
- Cut the apple into quarters and remove the core.
- Grate the quarters of apple into the saucepan and mix all these ingredients together.
- Next pour over the oat milk or milk of your choice.
- Pour in the water.
- There needs to be enough so that when you put in your middle finger into the quinoa in the pan the liquid will cover your finger up to the first crease.
- Put the lid on the saucepan and leave to soak overnight, if you have the time.
- If not or if it’s the morning, turn the hob on to a high heat.
- Bring the quinoa mix to an almost boiling point and then turn the heat down to a low heat.
- Leave the quinoa to simmer until all the water disappears.
- It should take around 15 – 20 minutes.
- At the end of the cooking process give it a stir to make sure all the water has disappeared.
- Set the millet porridge aside and if adding banana cut it up now.
- Mix in the banana and add honey or maple syrup to your tastes.
- Finally serve in the bowl and enjoy.
Apple Crumble Quinoa Porridge was a delicious breakfast and one I will definitely be eating again. I always prepare the ingredients the night before. In the morning I normally don’t have much time so I find it easier to prepare it the night before. Plus leaving the quinoa over night to soak helps the digestive enzymes. Basically it is easier for the body to digest over night. This breakfast fills me up until lunchtime. However you decide to eat this breakfast, as always, please enjoy. Thank you xxx