Apple Cinnamon Quinoa Porridge
Although we’re enveloped in this gorgeous sunny weather, it still can get a bit chilly in the early hours of the morning. There’s nothing better than a warm bowl of nourishing porridge to start the day with, warming the tum and giving you the sustained energy you need to do all the things you need to do before midday. This Apple Cinnamon Quinoa porridge will do just that! Fill you up and keep you going until your mid-morning snack, or even lunch! It consists of a handful of ingredients, and only takes a couple of minutes to make, which is a perfect combination for me!
Quinoa is such an amazing superfood and, for me, is a kitchen staple! Quinoa is a grain crop, and is grown for its edible seeds. It’s odd name is pronounced KEEN-wah, and is said to be the “gold of the Incas” as they believed it increased the stamina of their warriors.
Quinoa cooks faster than most whole grains, taking only 12 to 15 minutes. Unlike some grains that tend to dry out when cooled down, Quinoa maintains a pleasant, chewy texture when served warm, chilled or at room temperature, which makes it great for left-over lunches! I tend to do this ALOT with my food. I’ll make an extra portion when I’m cooking particularly to keep in the fridge for lunch the next day. It saves so much time and money (and most things taste even more incredible the day after!)
So, this would be a perfect option for those who are sensitive to gluten, or who just don’t include it into their diet. Quinoa is naturally gluten free, which is awesome for coeliacs and “non-gluten eating” peeps 🙂 Although in this recipe I have sprinkled granola on top, which does contain oats, you can just leave that topping out and viola! A delightfully delicious gluten free porridge/breakfast option!
Gluten is a protein composite found in several types of grains, including wheat, spelt, rye and barley. Gluten consists of two proteins… gliadin and glutenin. It is the gliadin part that people react negatively to. When flour is mixed with water, gluten forms a sticky cross-linked network of proteins, giving elastic properties to dough and allowing bread to rise when baked. Actually, the name gluten is derived from these glue-like properties. When gluten reaches the digestive tract and is exposed to the cells of the immune system, they mistakenly believe that it is coming from some sort of foreign invader, like a bacteria. In certain people who are sensitive to gluten, this causes the immune system to mount an attack against it.
Why does Gluten have such a Bad Rap???
- Gluten causes gut inflammation, and inflammation and acidity in the body is what disease thrives on
- People with gluten sensitivity are often very burpy and bloated, get heartburn, and feel stomach pain or discomfort after eating.
- Gluten can cause diarrhea or constipation (or both!) in individuals who are gluten sensitive.
- Gluten can be the source of brain fog, depression, anxiety, and general fatigue in people who are gluten sensitive.
- People who are gluten sensitive often experience headaches, joint and muscle pain, and even tingling or numbness in their hands and feet.
Why has Quinoa got such a Good Rap???
- Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.
- Quinoa contains almost twice as much fiber as most other grains. Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels and helps to keep you fuller for longer
- Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction.
- Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.
- Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines. Benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.
- Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.
- Quinoa has a high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.
This recipe is perfect for everyone! All ages! It’s delicious texture is interesting and leaves your taste buds excited for more! The soothing scents of cinnamon and cooked apples will fill your kitchen, letting nearby noses linger through to indulge in this delicious nourishing and tummy warming porridge. I do hope you enjoy!
- 1/3 Cup White Organic Quinoa
- 2/3 Cup Plant Milk (I used Almond Milk)
- 2 Grated Medium Organic Apples
- 1/2 Tsp Cinnamon
- 1/4 Scraped Vanilla Pod
- Pinch of Salt
- Rinse and drain your quinoa in a fine mesh strainer.
- Place into a small sauce pot with your plant milk and bring to the boil. Once boiling reduce heat and allow to simmer, stirring occasionally.
- Rinse your apples and grate. Once grated, add to the porridge with the remaining ingredients.
- If the porridge begins to stick, add a little more plant milk, stir and reduce heat further.
- Serve in a bowl accompanied with your favorite toppings.
- I used granola (which you can leave out if you're gluten sensitive as there was oats in mine), freeze dried raspberries, cinnamon and apple slices.
- Use organic wherever possible
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