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Gluten-free quinoa porridge with plums
Gluten-free quinoa porridge with plums: a creamy breakfast with quinoa, coconut milk, plums, maple syrup and cardamom – warm, fruity and pleasantly nutty.
Rinse the quinoa thoroughly in a fine sieve until the water runs clearer. This gives the porridge a milder flavour later.
Put the quinoa in a pan with water and the coconut milk and let everything simmer gently over a medium heat. Stir now and then until the quinoa is soft and the mixture looks creamy.
Wash the plums, remove the stones and cut them into wedges. This way they cook evenly and don't fall apart later.
Cook the plums gently and briefly with the maple syrup, cardamom and a small splash of water. They should soften but still keep a little structure.
Stir the quinoa porridge once more and let it stand briefly if needed. This makes the texture especially soft.
Spoon the porridge into a bowl and top with the warm plums. Best served straight away.
Good to know
A breakfast like this feels quietly good. Warm, soft and fruity without being heavy. Especially on cool mornings, it's exactly my pace.
Swaps
Quinoa → gluten-free oats (especially soft texture); coconut milk → almond butter with water (more unsaturated fats and vitamin E, depending on the product); plums → berries (often more vitamin C and polyphenols); maple syrup → mashed banana (sweetness from fruit, plus a little potassium)
Allergens
The recipe is gluten-free as long as the ingredients aren't contaminated during processing; coconut isn't one of the main allergens. Keep the sweetness mild for small children, and in pregnancy the ingredients are unremarkable in normal kitchen amounts.
