Someone couldn’t wake up this morning….
So I thought I’d lend a hand by making some quinoa porridge. I’ve never tried this before but it looks a bit nice. Quinoa is not a grain, but a seed from a type of grass… It is actually related to tumbleweed! It’s very high in protein, has a zero gluten count and high levels of magnesium and iron. Such a super food in fact that NASA are including as a crop in their Controlled Ecological Life Support System for manned space flights! So here it is my…
NASA Tumbleweed Porridge
I always use cups for porridge – 1 cup oats, 2 cups liquid so I have done the same here. Use a little cup, not a mug or you’ll be eating it for lunch as well!
1 cup quinoa
2 cups milk (or 1 water 1 milk)
1/4 tsp ground cinnamon
1tbs maple syrup
1 tsp brown sugar (or more to your liking)
Handful of dried figs and apricots
Put quinoa, milk,cinnamon, sugar and syrup in a pan over a low heat.
Simmer gently for 10-15 minutes.
The quinoa may soak up most of the liquid so top it up if you like a creamier consistency
Once the quinoa is cooked add chopped figs and apricots and simmer for another minute to soften.
Serve with sliced banana and stay full until lunchtime or until you’ve completed another orbit.
I must say, it’s not as soothing as a normal oat porridge but it is tasty in ‘another planet’ kind of way, and considering I douse my porridge in cream and brown sugar it’s certainly a healthier option! The banana is a perfect match and it really needs the cinnamon and sweeteners to boost the quinoa’s natural nutty flavour. I’ll be making this again.