Friday, May 23, 2008

Quinoa porridge

I've been longing to find out what this is like after seeing Gillian Mckeith wax lyrical over it and when I received the June issue of Delicious with a recipe for it I knew that I just had to get some and try it!

I'm new to quinoa and was interested in its protein content.

A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. From

As it is the rugby season here and Teenboy is well into his training I feel the need to start serving this..

Coconut quinoa porridge with banana and palm sugar.

2 cups(500ml) coconut milk
1 cup (200g) quinoa
250g dark palm sugar cut into small chunks (or use 11/4 cups firmly packed dark brown sugar)
2 bananas, sliced
1/2 cup(35g) shredded coconut, lightly toasted

Combine the coconut milk with 1 cup (250ml) water in a jug, then set aside.
Combine the quinoa and a pinch of salt in a saucepan. add half the coconut mixture, or just enough to caver the grains. Bring to the boil, stirring, over a medium-low heat. Reduce the heat to low and simmer, stirring occasionally for 20-25 mins until the grains are tender and the mixture is a porridge consistency, topping up with some of the remaining liquid if it is becoming too thick.

Meanwhile place the palm or brown sugar and 1 cup (250ml) of water in another saucepan over a low heat. Stir to dissolve the sugar, then simmer for about 30 mins until it is a thick syrupy consistency and the mixture is reduced by half.

To serve, pour about 1 tablespoon of the syrup in the bottom of each bowl or serving glass, spoon over the porridge and then add a little more syrup. Top with sliced banana and sprinkle with toasted coconut and serve warm.

Store any remaining palm sugar syrup in the fridge for up to a week.

Serves 4.

I enjoyed eating it as it has a slightly crunchy texture but I didn't make the syrup. Instead I drizzled over some golden syrup but recon that maple syrup would be good too! I won't be making it as a weekday breakfast as I'd rather have a bit of a lay in rather than be stirring porridge but it's good for the weekends!

No comments: