Quinoa & MilletPorridge


Okay mamas, here is my favorite winter protein-rich breakfast!


quinoa-millet

Ingredients organic

½ cup millet
½ quinoa
½ teaspoon apple cider vinegar
2 tablespoons coconut oil
Piece of fresh ginger (peeled and sliced very thinly like spaghetti)
2 cups coconut milk (any milk is fine)
Strawberries and blueberries
Honey/grade B maple syrup to sweetened

Instructions

Coarsely grind millet/quinoa in a spice grinder or blender (you just want to break the grains up a tiny bit)

Pour into a deep bowl, cover with hot water, add apple cider, give it a brisk stir and let it soak overnight, this activates the grain and also makes it easy to cook in the morning.

In the morning, drain out the water, pour in fresh water, allow the grains to settle at the bottom and drain again.. you are now ready to make your porridge.

Melt coconut oil in a medium-sized heavy-bottom saucepan over medium heat, stir in ginger and fry until fragrant – about three minutes. Reduce heat to medium-low and stir in quinoa and millet, add salt, milk and simmer, stirring continuously for about 10 minutes or until the porridge is tender and thickened to your liking, you can add more milk if you don’t want it too thick. Add fruits just before serving by folding them in. Sweeten to taste with maple syrup or honey. Enjoy.