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Are you seeking easy quick quinoa porridge recipe? Yes, Today here I will share a Quinoa Porridge Recipe just for you. If you complete my total presentation I think you will be a pro for Quinoa Porridge. I have shared my own experience here. Lets we start our Quinoa Porridge journey.
Easy Quick Quinoa Porridge Recipe & nbsp;Ingredients
To make the Quinoa Porridge we need the following items. You can make variety by adding quantity and some elements basis of your tasty.
- 20 grams of Almonds
- 100 grams of Quinoa
- 100 grams of Buckwheat
- 100 ml of water (or as much as is needed)
- 150 grams of Almond milk, or Soymilk
- 2tbs of Agave -A pinch of Salt
- 1 Cinnamon stick -A few pitted Dates
At Kitchen fact, we make many different porridges in many variations. We like to mix our grains (we explain why further on) and we like to use different types of non-dairy “milk.” Almond, soy, coconut, hazelnut are some of our many milk options. What you choose to top your porridge off with is also up to your own taste. Frozen berries, fresh fruit, dried fruit, nuts, and seeds are just a few!
- Rinse the quinoa and buckwheat using a sieve until the rinse water runs clear. Put the rinsed grains and water in a pan and bring the mix to a boil for a few minutes.
- Remove it from the stove and rinse again. We do this
to get rid of the bitter enzymes, which can be hard to digest for sensitive people.
- Put the buckwheat and quinoa back in the pan and add some of the soy or almond milk, agave syrup, sea salt, cinnamon, and water and bring to a boil. After it is boiling, reduce the heat to a simmer, and let it simmer until the quinoa & buckwheat are fluffy and all the liquid has been absorbed (about 15-20 minutes).
- Turn off the heat and fluff gently with a fork. Remove the cinnamon stick.
- Quickly, before it gets cold, divide the porridge into bowls and a sprinkle of dates if you want that extra sweetness!
Examples of these are quinoa, buckwheat, millet, rice, amaranth, etc. The choices are endless! As long as you keep in mind to always combine the grains.
SALT is Sweet!
We need salt, but not refined table salt. We all need salt, but salt as nature created it, not refined table salt as man has made. The minerals that salt contains that are found in the cells are important for hundreds of functions in our bodies, among others to keep water in our cells and to generate energy. The problem with salt is when we refine it. Like all other natural substances, when refined it becomes an unknown and undesired substance for our bodies.
Which salt to chose?
There are two categories of salt to look for; rock salt and pure sea salt. A natural unrefined salt is either grey and wet as in sea salt, or hard pink, yellowish or even brown as in rock salt. The difference in between the two is that rock salt does not absorb water as sea salt does because of the different mineral compositions.
If you have a heart condition you don’t want thicker blood, as this puts
pressure on the thin walls of your blood vessels. Rather you want
thinner blood, and therefore should always stick to rock salt – which
because it doesn’t steal water – maintains the right proportion of water
in the cells, thus preventing their dehydration.
The most well-known rock salt is Himalaya salt. It’s a beautiful pink, but there are others equally good.Normal white table salt is made of sea salt that has been refined and stripped of the good minerals, leaving only sodium chloride. Most of the table salts have also been bleached with harmful substances. It requires more refined salt to get the salty taste we desire, and this results in an unbalanced mineral intake that can affect our blood pressure and our organs. Prefabricated foods contain a lot more of this unhealthy cheap salt as it both preserves (kills bacteria) and is a
taste enhancer. Consequently, this will affect the water levels in our cells, also making the blood “thicker” with a higher risk of hypertension.
Don’t buy white salt, not even the beautiful white flakes made of the same refined crap, or at least use them very sparingly.
Rita C. Donnell (Jennifer) has spent the last 26 years studying and practicing nutrition science. She has used a larger part of this time in improving people’s livelihoods. She has done so by coming up with unquestionable ideas on how to tackle food problems in her community. Readmore