Quinoa porridge is a very easy recipe to make at home and I like it better than oatmeal for many reasons, including the fact that quinoa is much easier to digest, it has a much better nutritional profile than oats, it tastes better, it is more filling and substantial than oats and it makes a great staple in a gluten free diet. This recipe requires just a few ingredients and can be stored in the fridge for days. I make it with full fat coconut milk and it makes it rich, creamy and delicious but you can use any milk of your choice. I omit sweetener because there are enough carbs already in the quinoa, but I like to experiment with different toppings like cacao, cinnamon, seeds, nuts, coconut flakes, berries, etc.
Where I live I can’t easily get certified organic oats, and oats are a heavily pesticide sprayed crop, while organic quinoa is abundant, cheap and grows locally, so that’s another reason why I prefer it.
I love the taste of oatmeal but I don’ find it very filling or substantial unlike quinoa, plus there is the fact that eating too much porridge can result in a breakout of acne for me while that never happens with quinoa. I always make sure to soak it overnight to optimise nutrient absorption and deactivate enzyme inhibitors and phytic acid in the quinoa.
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