When I was little my mum used to bake rice cream for dessert and this was special for two reasons; we were not a family that consumed dessert every night and it tasted so creamy delicious it left a lasting imprint in my memories. When I first tasted the healthy breakfast creation above, I had flash backs to the childhood ‘rice cream’ and the GOOD news… my version has no dairy, no gluten and no white sugar making it also a LOW GI friendly option when following a nourishing whole food diet.
If you have not already tried cooking quinoa with plant-based milks, I highly recommend you do this.
Quinoa is an excellent source of complete proteins, meaning all your essential amino-acids (building blocks for life) are within each little ancient grain. There are not many plant proteins that hold this value.
Plant-based milks are an excellent source of calcium (ensure they are fortified) for those with a lactose intolerance. It is important to stay on top of consuming adequate calcium in all stages of life and now the shelves of supermarkets are filled with a variety of grain & nut milks.
Coconut Quinoa Porridge Recipe
Quinoa (1/2 cup per serve)
- 1 cup quinoa (colour of your choice)
- 1 cup water
- 1 cup plant-based milk (I have used PureHarvest Coco Quench Milk)
Nut Cream (per serve)
- 1 Tbsp cashews
- 3/4 cup pant-based milk
Toppings (per serve)
- 1/2 cup rockmelon
- 1/4 grated apple
- 1 Tbsp super seeds
Thoroughly rinse the quinoa grains under water. Bring the quinoa, water and milk to the boil and continue on high heat for 12-14 minutes. Reduce to a simmer with the lid on for another 3-5 minutes to allow the liquid to be absorbed, stirring occasionally.
Blend your cashews and milk to create your cream base for the porridge.
Portion out your 1/2 cup serve of cooked quinoa and add your 3/4 cup of nut cream.
Add diced rockmelon, grated apple and sprinkle your super seeds to complete the breakfast.
Enjoy slowly after creating a nutritious and magical dish. YUM
Made with Love