Warming Slow Cooked Quinoa Porridge With Apple And Cinnamon
Servings
4
Servings
4
Ingredients
  • 1cup quinoa
  • 2.5cups milk (cows, soy or nut)
  • 1 cinnamon stick
  • 2tsp vanilla essence or paste
  • 1tbsp honey or pure maple syrup
  • ¼ applegrated
  • ½cup raspberries
  • ¼cup pecans coarsely choppedor other nuts
Instructions
  1. Rinse quinoa under fresh running water and drain
  2. Place in the bowl of a slow cooker
  3. Add the milk and stir to combine
  4. Add the cinnamon stick, vanilla, honey/maple syrup, apple, raspberries and pecans and stir to combine
  5. Turn slow cooker onto ‘low’ and allow to simmer for 6-8 hours (overnight is ideal)
  6. Serve with extra milk or even low fat, natural yoghurt and a drizzle of extra honey
  7. NOTE: Slow cookers and the temperature they reach vary greatly. This can influence the time taken to cook dishes like this porridge. The general rule of thumb with seeds like quinoa is 1 cup of seeds to 2.5 cups of liquid. If you find that your porridge is cooking too quickly or starting to burn, you may need to add more liquid to the mix. Half a cup of water or milk mixed into the crock pot should help prevent any further burning.
Recipe Notes

Cal per serve -170

Print Recipe
 Warming Slow Cooked Quinoa Porridge With Apple And Cinnamon
Warming Slow Cooked Quinoa Porridge With Apple And Cinnamon
Votes: 9
Rating: 4.56
You:
Rate this recipe!
Course Breakfast
Servings
Ingredients
  • 1 cup quinoa
  • 2.5 cups milk (cows, soy or nut)
  • 1 cinnamon stick
  • 2 tsp vanilla essence or paste
  • 1 tbsp honey or pure maple syrup
  • ¼ apple grated
  • ½ cup raspberries
  • ¼ cup pecans coarsely chopped or other nuts
Course Breakfast
Servings
Ingredients
  • 1 cup quinoa
  • 2.5 cups milk (cows, soy or nut)
  • 1 cinnamon stick
  • 2 tsp vanilla essence or paste
  • 1 tbsp honey or pure maple syrup
  • ¼ apple grated
  • ½ cup raspberries
  • ¼ cup pecans coarsely chopped or other nuts
Warming Slow Cooked Quinoa Porridge With Apple And Cinnamon
Votes: 9
Rating: 4.56
You:
Rate this recipe!
Instructions
  1. Rinse quinoa under fresh running water and drain
  2. Place in the bowl of a slow cooker
  3. Add the milk and stir to combine
  4. Add the cinnamon stick, vanilla, honey/maple syrup, apple, raspberries and pecans and stir to combine
  5. Turn slow cooker onto ‘low’ and allow to simmer for 6-8 hours (overnight is ideal)
  6. Serve with extra milk or even low fat, natural yoghurt and a drizzle of extra honey
  7. NOTE: Slow cookers and the temperature they reach vary greatly. This can influence the time taken to cook dishes like this porridge. The general rule of thumb with seeds like quinoa is 1 cup of seeds to 2.5 cups of liquid. If you find that your porridge is cooking too quickly or starting to burn, you may need to add more liquid to the mix. Half a cup of water or milk mixed into the crock pot should help prevent any further burning.
Recipe Notes

Cal per serve -170