Quinoa simmered in milk until the grains uncurl and go creamy, sweetened with banana mashed straight into the pot so it thickens the whole thing rather than sitting on top.
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
120 g quinoa (dry), labelled gluten free, rinsed well
450 ml milk (463 g)
200 ml water (200 g)
2 bananas, peeled (240 g)
2 g ground cinnamon
20 g walnuts, roughly chopped
15 g honey
0.5 g iodised table salt
Method
Rinse the quinoa in a fine sieve under cold water for a good thirty seconds, working it with your fingers. Unrinsed quinoa tastes soapy and no amount of cinnamon hides it.
Put the quinoa, milk, water, cinnamon and salt in a saucepan and bring to a bare simmer. Keep it low: milk catches on the base the moment it boils properly.
Cook 18-20 minutes, stirring every few minutes and scraping the bottom, until the grains have uncurled into little spirals and the liquid has thickened around them.
Mash one banana to a purée and stir it through off the heat. It will loosen the porridge and then thicken it again as it cools, so take it off slightly wetter than you want it.
Slice the second banana. Spoon into two bowls, top with the sliced banana and the walnuts, and thread the honey over.
Serve
Loosen with a splash of milk if it has sat and gone stiff.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
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Workflow option
Move non-heat preparation to a seated workstation
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Trade-offs
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Quinoa simmered in milk until the grains uncurl and go creamy, sweetened with banana mashed straight into the pot so it thickens the whole thing rather than sitting on top.
Ingredients
120 g quinoa (dry), labelled gluten free, rinsed well
450 ml milk (463 g)
200 ml water (200 g)
2 bananas, peeled (240 g)
2 g ground cinnamon
20 g walnuts, roughly chopped
15 g honey
0.5 g iodised table salt
Approximate per serving
2421 kJ / 578.7 kcal · protein 18.6 g · carbohydrate 77.5 g · fibre 11 g · fat 18.9 g · sodium 184.6 mg
Method
Rinse the quinoa in a fine sieve under cold water for a good thirty seconds, working it with your fingers. Unrinsed quinoa tastes soapy and no amount of cinnamon hides it.
Put the quinoa, milk, water, cinnamon and salt in a saucepan and bring to a bare simmer. Keep it low: milk catches on the base the moment it boils properly.
Cook 18-20 minutes, stirring every few minutes and scraping the bottom, until the grains have uncurled into little spirals and the liquid has thickened around them.
Mash one banana to a purée and stir it through off the heat. It will loosen the porridge and then thicken it again as it cools, so take it off slightly wetter than you want it.
Slice the second banana. Spoon into two bowls, top with the sliced banana and the walnuts, and thread the honey over.
Serve
Loosen with a splash of milk if it has sat and gone stiff.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
Cooking for a diagnosed coeliac diet, where getting gluten out is the treatment and the rest is making that easy to live with. Diagnosis, testing and follow-up stay with your own team, and no recipe can vouch for your kitchen or a manufacturer’s production line.
