Got leftover fresh cranberries? Make this Vegan Gluten-Free Quinoa porridge!

I got leftover fresh cranberries that I needed to use up so I invented this Vegan & Gluten-free Warm Quinoa Porridge!

t is such a lovely, warm, quinoa flakes porridge! You can add whatever you want, but I made it like this. The key is to make it not too sweet! 😉

Recipe: For 4 persons

Ingredients:

1 cup fresh cranberries   (105 gr)

2 cups unsweetened almond milk (500 ml)

1 cup quinoa flakes  (110 gr)

2 teaspoons flaxseed

1 + 1/2 teaspoon ground cinnamon

1/3 cup pecan halves  (40 gr)

1/4 cup maple syrup, grade C (60 ml)

Method:

1. Take a medium cooking pot & add cranberries, almond milk, quinoa flakes, flaxseed, ground cinnamon & pecan halves. Bring to the boil & let it cook on medium-high heat for about 10 to 15 minutes or until your quinoa flakes are cooked & swollen. Stir often! When your cranberries are hot enough, they start to burst. Leave a few of them whole & crush the other one’s with a fork & spoon. This is what you want. Now, stir everything through & taste. I added 60 ml of maple syrup, grade C in total. You want it to be a bit sweet nut you must taste the sourness of the cranberries a bit! This is the way, I like it, so it is up to you!

2. Leave it to rest a few minutes & serve at once with loved ones! I drank this with a lovely rooibos cranberry tea! 🙂 Yum yum! 🙂 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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1. Cleaning my freezer & using up fresh frozen cranberries!

 

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