Quinoa & LSA Delish Porridge

Ah, Autumn. It's kind of a relief to see the end of this long hot Summer. Although it has been stellar this year, now it's time to get a little cooler and start changing what we eat. For me, the worst thing about summer would be the fact it's too hot to eat porridge. I LOVE porridge.  So I eat it pretty much 9 months of the year, and it's a sad 3 months without it in the morning.

So now we are officially 20 days into Autumn, it's time to get out the porridge pot and back into the swing of things.

This is my favorite porridge recipe, a much healthier twist on the original, full of whole grains and healthy fats, carbs and protein. Porridge is known for keeping you full, and this version really goes the extra mile. I add Quinoa to increase the protein and LSA for further protein and good fats, and both of these really add a delicious nutty texture to otherwise boring porridge. Soaking the oats overnight gives creaminess without having to use much milk, and also helps it cook faster. Adding protein powder is a easy way to further bump up the protein levels, and I much prefer having protein powder this way compared to drinking it in a shake (I still struggle with that!), but the protein powder is completely optional.

Quinoa & LSA Delish Porridge

Makes 3-4 servings

1/4 cup Quinoa
3/4 cup rolled oats (or rolled oats/jumbo oats mix). I like Harraways rolled oats, but the jumbo oats have a lower GI so keep you fuller for longer.
2 Tablespoons ground LSA (Healtheries do one in the supermarket, or fruit and veg shops do a better value one)
2 1/2 cups water
1 cup trim milk
Optional: 1-2 tablespoons Chia seeds, 1 tsp vanilla extract.

Toppings:
1 tablespoon vanilla protein powder per serving
Cinnamon
Fresh fruit or stewed fruit - My Roasted Rhubarb & Apple compote is perfect
Greek Yoghurt
Flaked almonds
Heilala Vanilla syrup (if you really need some extra sweetness).

Directions:

Night before:
Measure Quinoa and oats into a medium-large saucepan, add 2.5 cups hot water, put on the lid and leave to soak overnight if possible. If making in the morning and you didn't soak it, you can just cook it for longer.

Morning:
Add 1 cup trim milk, turn on heat and bring to a gentle simmer for approx. 15-20 minutes, stirring occasionally, until porridge is thick and creamy, and quinoa is cooked. Add LSA (and Chia and Vanilla if using) stir well, and take off the heat.

Divide between 3 serving bowls. Mix in 1 tablespoon vanilla protein powder, top with cinnamon, fruit, yoghurt, and flaked almonds, and serve.

I make this every 3 days and just put the other 2 servings into plastic containers in the fridge - this makes a super quick and easy breakfast on the other 2 mornings - simply microwave until hot, add a bit more milk or water to thin down, and serve as before.

Fresh figs and blueberries - amazing treat for breakfast