Quinoa is a powerhouse grain loaded with protein, fibre, magnesium, folate, and iron, which also makes it a wonderful grain for little ones and a great breakfast food when turned into Quinoa Porridge.
Quinoa & Oat Porridge with Banana, Yoghurt & Chia is a breakfast combination that Frankie has been enjoying as of late. It’s also one of my mix & match options which makes use of what could possibly be over 1000 blocks of batch-cooked and frozen baby food in the freezer.
1/2 cup raw quinoa, rinsed
1 cup water + extra for blending
- Bring the water to a boil in a medium size pot, add the quinoa, stir, and turn the heat down to a simmer. Cover and cook for 12 mins then remove from the heat and let it sit for around 5 mins. Transfer to a blender and purée until smooth (add extra liquid if the mixture is too thick).
- Transfer the porridge to ice block trays and freeze until solid, then store in a ziplock freezer bag or container. Can be frozen for up to 3 months. All you need to do when serving is pop a block of frozen porridge in the microwave for about 60-90 seconds, stopping halfway to give it a quick stir.
I made a big batch of Quinoa & Oat Porridge a few days ago, which made use of the recipe above + 1/2 cup of oat flour (whole oats blended in a food processor until they are super fine). Combine with the quinoa before cooking + add an extra cup of water.
I then served the porridge with puréed banana (which I also do in bulk and then freeze in ice cube trays) + 1 tsp of full-fat yoghurt + 1/4 tsp of chia seeds. If the porridge is too thick you can thin it down with a splash of breast milk or formula.