Spiced Millet & Quinoa Porridge
This weeks recipe of the week is inspired by the ‘Green Kitchen At Home’ cookbook by David Frenkiel and Luise Vindahl. A warming winter porridge recipe using millet, quinoa and spices. Super tasty and high in protein to get the day started.
Serving Size: 4
1/2 cup uncooked organic hulled millet, rinsed
1/2 cup organic white quinoa, rinsed
1 pink lady apple, cored and diced
1 cup of milk (of your choice – we recommend Natures Harvest Unsweetened Almond)
1/2 teaspoon organic cinnamon powder
1/4 teaspoon cardamon powder
1/4 teaspoon ground ginger
1/2 teaspoon organic turmeric powder
pinch of Himalayan salt
1 tablespoon honey, rice malt or maple syrup (your preferred sweetener)
Sliced pink lady apple
1 tablespoon of tahini (or your favourite nut butter)
Sprinkle of raisins
sprinkle of organic cacao nibs
- Place the apple in a medium sized saucepan with the millet, quinoa, milk, 3 cups of water, spices and salt and bring to the boil.
- Simmer for 15 to 20 minutes, stirring occasionally until the millet is tender and the quinoa has grown tails.
- Once cooked, remove from heat, stir through the honey and serve whilst hot into bowls.
- Top with apple slices, tahini, raisins, pepitas, sunflower seeds and cacao nibs and a pouring of extra milk if needed. Enjoy.
Gluten Free | Dairy Free | Refined Sugar Free