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BreakfastMid-day mealVegetarianBalancedVeganGrains & porridges€€€

Quinoa Porridge with Apples and Pecans

Name: Quinoa Porridge with Apples and Pecans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Quinoa, uncooked; 250 ml Beverages, almond milk, unsweetened, shelf stable; 100 ml Water; 2 medium Apples, fuji, with skin, raw; 1 tsp Spices, cinnamon, ground; 0.25 tsp Spices, ginger, ground; 1 pinch Salt, table, iodized; 30 g Nuts, pecans, halves, raw; 1 tbsp Syrups, maple; 1 tbsp Seeds, flaxseed

Quinoa porridge with apples and pecans is a perfect gluten-free breakfast, packed with plant-based protein and warm autumn spices for long-lasting energy.

Prep time5 min

Cook time20 min

Total time25 min

Servings2

Recipe

Quinoa, uncooked100 gBeverages, almond milk, unsweetened, shelf stable250 mlWater100 mlApples, fuji, with skin, raw2 mediumSpices, cinnamon, ground1 tspSpices, ginger, ground0.25 tspSalt, table, iodized1 pinchNuts, pecans, halves, raw30 gSyrups, maple1 tbspSeeds, flaxseed1 tbsp

Fine-mesh strainerMedium-sized saucepan with lidSmall frying pan

Per servingTotal

Calories:487.6 kcal975.2 kcal

Protein:10.9 g21.7 g

Carbohydrates:72.9 g145.7 g

Fiber:12.5 g24.9 g

Water:332.6 ml665.2 ml

Fat:18.6 g37.2 g

Micronutrients

Sugar:27.4 g54.7 g

Saturated fat:1.7 g3.4 g

Cholesterol:0 mg0 mg

Sodium:175.4 mg350.8 mg

Potassium:718.9 mg1437.7 mg

Calcium:329.2 mg658.4 mg

Iron:4 mg7.9 mg

Magnesium:167 mg333.9 mg

Zinc:2.9 mg5.8 mg

Phosphorus:355.7 mg711.3 mg

Vitamin C:0.3 mg0.6 mg

Vitamin A:5 µg9.9 µg

Vitamin D:1.3 µg2.5 µg

Vitamin B12:0 µg0 µg

Instructions

1Rinse the quinoa thoroughly in a fine-mesh strainer under running water to remove the saponins, which can cause a bitter taste.
2Pour the rinsed quinoa into a saucepan, add the almond drink and water, then add the chopped apples, cinnamon, ginger and a pinch of salt. Bring to a boil.
3Once it boils, reduce the heat to minimum, cover the saucepan and simmer for 15–20 minutes, until the quinoa has absorbed all the liquid and becomes fluffy, and the apples are completely soft.
4While the porridge is cooking, lightly toast the pecans in a dry pan over medium heat (about 2–3 minutes), until fragrant and crunchy.
5Once the quinoa is cooked, remove it from the heat and let it rest, covered, for 5 minutes. Then stir in the flaxseeds and gently fluff with a fork.
6Divide the porridge into bowls, garnish with the toasted pecans, and drizzle with a little maple syrup if desired.

Nutritional benefits

Thanks to the high manganese and phosphorus content in quinoa, this meal helps maintain healthy bones and supports normal metabolic function.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.