Quinoa porridge with apple and almonds
~20 minon the hobFusionVeganGluten-freeDairy-free
497kcal
19 gprotein
65 gcarbs
15 gfat
11 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 722 | 27 g |
| Emmagetting lean | 27% | 399 | 15 g |
| Jackgrowing | 24% | 349 | 13 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Quinoa65 g
- Unsweetened soya milk200 ml
- Apples1
- Unsalted almonds15 g
- Maple syrup10 g
- Quinoa130 g
- Unsweetened soya milk400 ml
- Apples2
- Unsalted almonds30 g
- Maple syrup20 g
- Quinoa260 g
- Unsweetened soya milk800 ml
- Apples4
- Unsalted almonds60 g
- Maple syrup40 g
From your store cupboard
Ground cinnamonSalt
If you can’t get it
- Quinoa → buckwheat or millet
- Maple syrup → agave syrup or a teaspoon of sugar dissolved in a little water
Method
- Rinse the quinoa 30 seconds in a sieve under running water, rubbing it between your fingers. It carries saponin on the surface — a bitter layer you notice at once in porridge, which is why rinsing isn’t optional.
- Put it in a pan with the soya milk, 100 ml of water and a pinch of salt.
- Bring it to the boil, turn it down to a gentle heat and cook 15 minutes with the lid on.
- It’s done when every grain has uncoiled its little white spiral and the milk has been taken up.
- Coarsely grate the apple, skin and all, stir it in with a teaspoon of cinnamon and cook another 2 minutes — the heat dissolves it and sweetens the porridge, so no sugar is needed.
- Chop the almonds and toast them 2 minutes in a dry pan, until golden.
- Pour the porridge into bowls, trickle over the maple syrup and scatter with the toasted almonds.
- Rinse the quinoa 30 seconds in a sieve under running water, rubbing it between your fingers. It carries saponin on the surface — a bitter layer you notice at once in porridge, which is why rinsing isn’t optional.
- Put it in a pan with the soya milk, 200 ml of water and a pinch of salt.
- Bring it to the boil, turn it down to a gentle heat and cook 15 minutes with the lid on.
- It’s done when every grain has uncoiled its little white spiral and the milk has been taken up.
- Coarsely grate the apple, skin and all, stir it in with a teaspoon of cinnamon and cook another 2 minutes — the heat dissolves it and sweetens the porridge, so no sugar is needed.
- Chop the almonds and toast them 2 minutes in a dry pan, until golden.
- Pour the porridge into bowls, trickle over the maple syrup and scatter with the toasted almonds.
- Rinse the quinoa 30 seconds in a sieve under running water, rubbing it between your fingers. It carries saponin on the surface — a bitter layer you notice at once in porridge, which is why rinsing isn’t optional.
- Put it in a pan with the soya milk, 400 ml of water and a pinch of salt.
- Bring it to the boil, turn it down to a gentle heat and cook 15 minutes with the lid on.
- It’s done when every grain has uncoiled its little white spiral and the milk has been taken up.
- Coarsely grate the apple, skin and all, stir it in with a teaspoon of cinnamon and cook another 2 minutes — the heat dissolves it and sweetens the porridge, so no sugar is needed.
- Chop the almonds and toast them 2 minutes in a dry pan, until golden.
- Pour the porridge into bowls, trickle over the maple syrup and scatter with the toasted almonds.
Allergens: Tree nuts (8), Soya beans (6)
