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Quinoa porridge


1 liter soy milk
100 g quinoa flakes
1/2 teaspoon salt
3 tablespoon sugar
1/2 teaspoon cinnamon powder

Servings: 4
Quinoa porridge

Recipe directions

Add the quinoa flakes and salt to the soy milk. Bring to boiling point, reduce heat and continue to boil for 5 -10 minutes, until the quinoa is very soft. Add sugar to taste. Add the cinnamon powder and mix.
Serve the quinoa porridge hot or cold. To decorate you can add some cinnamon powder on top of the quinoa porridge.

This quinoa porridge serves 4 persons

Quinoa facts

Quinoa is a very old staple food of the Inca people in the Andes Mountains in South America. Quinoa was considered by the Incas as sacred food and it was called the 'mother grain'.

Quinoa is a rather small disk shaped grain, which belongs to the Chenopodium family. Quinoa has a pale yellow color but other colours such as red, orange or purple are also possible. The quinoa seeds are covered with a resin-like bitter substance that must be removed to become edible.
Quinoa is becoming very popular because it is gluten free, has a nice taste and is very nutritious. The protein content (14%) is very high for grains. Other nutritional highlights of the quinoa (per 100g) are: 5.9 g fibre, 210 mg magnesium, 60 mg calcium, 9.2 mg iron.


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