This week is coeliac awareness week. People with celiac disease can’t eat anything with gluten or wheat in it (are they the same thing?). It may sound simple to us non-coeliacs, no bread, pasta or cakes but if you really look, gluten is hidden in so many things. It’s in everyday sauces, icing mixture, baking powder and even hidden in some sausages (along with who knows what else!). So this week, in honor of all those coeliacs out there, I’ll only be posting gluten-free recipes. Now don’t run away thinking they’ll all be awful, there are so many tasty gluten-free recipes out there I know no-one will be disappointed.
This recipe is adapted from a recipe in Michelle Bridges’ latest book ‘Losing the last 5 kilos.’ I haven’t had much experience cooking quinoa and but I have found that although it is an acquired taste, it’s a very versatile grain. It can be used in sweet or savoury dishes and is a perfect gluten-free alternative to oats in porridge.
The first step whenever you cook quinoa is to rinse it under cold water. Apparently this gets rid of the bitter taste that might be lingering.
Place the rinsed quinoa, cinnamon and water in a saucepan and bring it to the boil then reduce the heat to a medium-low and cook, covered for 10 minutes.
Now add the chopped apple, milk and walnuts.
Stir it through and cook, covered for another 10 minutes.
Serve your quinoa porridge hot and sprinkled with lime zest (optional but I think it gives it a nice flavour kick). Enjoy!
Quinoa porridge with apple, walnuts and lime recipe adapted from Michelle Bridges’ Quinoa porridge with cranberries and raisins in her latest book ‘Losing the last 5 kilos’
serves 2, 324 calories per serve
- 3/4 cup quinoa, rinsed and drained
- 500ml water
- 250ml low-cal milk
- 1 apple, finely chopped or grated (with skin)
- 1 tablespoon chopped walnuts
- 1 tablespoon lime zest (optional)
- 1 tablespoon cinnamon
Combine the water, cinnamon and quinoa in a saucepan and bring to the boil. Reduce the heat to medium-low and cook, covered for 10 minutes.
Stir in the milk, apple and walnuts. Cook covered for another 10 minutes.
Serve hot and sprinkled with lime zest (optional).
Note: the original recipe uses 1/3 cup of dried cranberries and 2 tbsp of raisins in place of the apple, cinnamon and lime.
You can read more about coeliac awareness week and coeliac disease here.