Recipes

Quinoa and Chia Porridge

This beautifully light, protein-packed porridge will sustain you all morning.

You can mix up the fruit based on what you have: try swapping the apples for pears, or raspberries for blueberries.

Credit: Murdoch Books

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Here's a recipe for a delicious breakfast of protein-packed porridge that will keep you going until mid-morning.

You can mix up the fruit based on what you have: try swapping the apples for pears, or raspberries for blueberries. Almond milk, quinoa flakes, chia seeds and rice malt syrup can be found in larger supermarkets and health food shops.

Serves: 4
Preparation time: 10 minutes
Cooking time: 2 hours (slow cooker) | 25 minutes (stovetop)

Ingredients

1 litre (35 fl oz/4 cups) unsweetened almond milk
2 granny smith apples, peeled, coarsely grated
1 vanilla bean, split, seeds scraped
60 g (2¼ oz/¾ cup) quinoa flakes
3 tablespoons chia seeds
3 tablespoons finely chopped dates
3 tablespoons dried cherries, cranberries or chopped dried apricots
Rice malt syrup or honey, raspberries and toasted slivered almonds, to serve

Method

In the slow cooker
Put all the ingredients into the slow cooker and cook on low for 2 hours.
Remove the vanilla bean, then serve the porridge with rice malt syrup or honey, raspberries and toasted slivered almonds.

On the stovetop
Put the almond milk, apples, dates, vanilla bean and seeds in a saucepan over low heat. Cook for 20 minutes until the apple starts to breakdown. Add the remaining ingredients and cook for 5 minutes until thickened.
Remove the vanilla bean, then serve the porridge with rice malt syrup or honey, raspberries and toasted slivered almonds.

This recipe is from Whole Food Slow Cooked - the latest book from Olivia Andrews. This wonderful cook book is the solution to nourishing friends and family with ease and style. Each recipe offers cooking methods for both slow cooker and stovetop or oven and is designed to fit in around a busy schedule. And, because slow cooking means you can make the most of cheaper cuts of meat by braising them to melting tenderness, it's economical too.

Author bio:

Olivia Andrews is a food writer, recipe developer and food stylist who has worked for Feast magazine, MasterChef, Destination Down Under (SBS) and delicious.

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