When I travelled in South America, all they served for breakfast was apple and quinoa porridge. They mostly make it with a runnier consistency, where people can choose to drink it as a drink.

In South America quinoa is regarded as the grain to be eating. I always harp on about quinoa, but it truly is a fantastic option for both savoury meals as well as sweeter breakfasts. It can be used for anything really whether in beetroot burgers, as porridge, as a rice substitute and more.

This Pesach use this grain to not only nourish yourself with minerals and B vitamins, but also to give you loads of fibre.

Ingredients

(serves 2-3)

½ cup quinoa, soaked and strained
1 cup water
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 apple, grated with the skin
Dash of honey
Flaked almonds

Method

1 Soak the quinoa in water for at least 20 minutes, or overnight for best results, then rinse and strain it well.
2 Place a small saucepan on a medium-heated stovetop.
3 Into the pot add the quinoa, cinnamon, nutmeg and water.
4 Bring the quinoa mixture to the boil and then turn down the heat, allowing it to simmer with the lid on for 15 minutes.
5 While the quinoa is simmering grate an apple, with its skin and juice, into the pot, mixing it through.
6 Once the quinoa mixture is soft, remove it from the heat and portion it into a small bowl.
7 Garnish the porridge with almond flakes and a drizzle of honey.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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