I love a warm bowl of porridge in the morning. And you’re not stuck with just oats! You have a huge choice of glutenfree grains. Not only ‘real’ grains (like oats and rice), but also pseudo grains (like quinoa, but also teff and amarant). If you cook quinoa and combine it with banana, you get a rich, sweet porridge. Here with an extra sweetness from dried apricots. Seasoned with star anise and fennel seeds.

Delicious for the wetter and colder months! Do you like porridge? Check out this recipe for millet porridge with orange and dried figs.

Quinoa is a pseudo grain

Quinoa is often classified as a grain, but it is actually a pseudo grain. These are seeds of grasses. The best known is buckwheat, but millet has also traditionally been known in the Netherlands. And quinoa, which comes from America, has now also become completely established.

Is quinoa glutenfree?

All pseudo-grains are glutenfree. So is quinoa.

Quinoa and Medical Medium

Quinoa is on the list of filler foods. It’s not healing but it won’t do any harm either, beside taking op space from healing foods.

Quinoa porridge with banana, dried apricots, anise and fennel seeds

ME (Marjolein Eikenboom)

Delicious gluten free and vegan porridge made with quinoa and banana. And a subtle sweetness of dried apricots. Deliciously spiced for autumn: with some star anise and fennel seeds.

Rate Pin Print

Cook Time 25

Total Time 25

Free from beef, chicken, fat, ferment, fish, grains, legumes, nightshade, oils, peanuts

Diet Medical Medium, Vegan

Keyword autumn/winter, porridge

Cuisine American, European

Course breakfast

Servings bowl

Calories 358

Equipment

cooking pot
sieve
immersion blender
(electric coffee) grinder for the seeds

Ingredients

⅓ cup (black) quinoa
½ cup plantbased milk or water
1 banana
3 dried apricots preferably not orange, dark ones are unsulphured
1 star anise
½ tsp fennel seeds preferably freshly ground
1 pinch pinch of Celtic sea salt

Topping

cashew nuts raw or roasted
hemp seed raw or roasted

Instructions

Rinse the quinoa under the tap. I usually do this in a sieve.
Bring the milk to the boil and cook the quinoa for 20 minutes with the star anise, fennel seeds and salt. Simmer gently with the lid on the pan.
Cut 2 apricots into small pieces and cook with the quinoa.
You can soak the other apricot in hot water. The time that the quinoa is cooking is not enough to make the apricot completely soft, but just enough to get a slightly softer bite.
Remove the star anise from the porridge. You do not eat this.
Puree the banana through the porridge.
Serve with the soaked apricot, the cashew nuts and the hemp seeds on top.

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