Chai and apricot quinoa porridge

Chai and apricot quinoa porridge

By
From
Cut the Carbs!
Serves
2

A cup of tea and a bowl of porridge – this is how most good mornings should commence. Yet there’s no reason why they shouldn’t be melded together. And porridge need not just be the domain of oats. Quinoa flakes are a novel addition to your pantry (and often stocked in supermarkets, or your local healthfood store). They swell and plump up just like the warming cereals your Nan used to make you on frosty mornings. They’re also ripe for adopting other flavours while they cook. This version uses the warmth of chai tea bags with the zip of dried apricots and hazelnuts, though you could just as easily employ Earl Grey or Darjeeling with some dates or prunes. With a small amount of dried fruit or a swirl of jam, some yoghurt and some nuts for crunch, you’ll be set for the day.

Ingredients

Quantity Ingredient
250ml milk
250ml boiling water
2 chai tea bags
100g rolled quinoa flakes
3 tablespoons chopped dried apricots
or 2 tablespoons apricot jam
3 tablespoons chopped hazelnuts
2 tablespoons plain yoghurt, to serve

Method

  1. Bring the milk and water to a simmer in a saucepan. Add the tea bags and allow to steep for 5 minutes.
  2. Discard the tea bags, then add the quinoa flakes and half of the dried apricots to the liquid. Bring to the boil, then reduce to a simmer and place the lid on. Cook for 10 minutes or until the quinoa is soft and most of the liquid has been absorbed.
  3. Remove from the heat and portion into bowls. Top with the remaining dried apricots (or apricot jam), hazelnuts and yoghurt.

Tip:

  • Other good combinations to try along with chai are a lick of fig and ginger jam with pistachios, blackcurrant jam with flaked almonds, or some mashed banana with diced Brazil nuts.
Tags:
healthy
low carb
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