Quinoa porridge makes an excellent, quick and easy gluten free breakfast. The fastest way to make it is using quinoa flakes but I know that some people have difficulty getting hold of them. Luckily there are other ways. You basically have 3 options if you want to use quinoa to make a porridge or hot cereal.
This is really quick and easy. Simply place 1/3 of a cup (30g) of quinoa flakes in a pot with 2/3 cup (160mls) of water and 1/3 of a cup (80mls) of milk (soy, rice or almond milk are fine here). You can add ¼ teaspoon of cinnamon if you like. Bring to the boil and simmer for 2 to 3 minutes. The resulting "cereal" is quite smooth and oatmeal-like though I find it has a little more bite than traditional porridge. If you prefer, you can use just water in this recipe but a little milk makes the porridge really creamy.
Here I've just topped it with a drizzle of honey and some roughly chopped almonds. Maple syrup works really well too if you do not eat honey.
Quinoa flakes look rather like rolled oats but with the distinctive round shape that characterizes quinoa. If you can't get hold of them locally, you can buy them online - Ancient Harvest Organic Quinoa Flakes are an excellent choice.
Quinoa flakes are really worth having on hand if you haven't tried them before. They are delicious added to bread, muffins or cookies when baking. I use them a lot in savoury dishes too, particularly in veggie loaf and burger mixes. Just add a little when a mixture is too moist. They will make a big difference to both taste and texture.
This is a quick option too if you cook up some extra quinoa some evening for dinner. (What? You don't eat quinoa for dinner! Take a look at some of these quinoa recipes if you need inspiration!) Cooked quinoa keeps very well, covered in fridge for a few days so it's always worth making a little extra.
For this method, take one cup of cooked quinoa and heat in a pot with ½ cup of milk (again, either dairy or non-dairy milk will work here). Simmer for 5 minutes until thick and creamy. Top with honey, maple syrup or agave. Raisins, dates or apricots are also perfect toppings as are pecans, almonds or even toasted cashews.
This one has the longest cooking time but is still very easy. Take 1/3 of a cup (60g) of regular uncooked quinoa and rinse very well using a sieve or fine mesh strainer. Drain the quinoa and place in saucepan with 1/3 of a cup (80mls) of milk and 2/3 of a cup (160mls) of water. Again, cinnamon can be added if you wish - about ¼ teaspoon is good. Bring to the boil, turn the heat to low and cook for about 15 minutes. Serve with fruit, nuts and/or honey.