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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 303.1
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 360.3 mg
  • Total Carbs: 59.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 9.3 g

View full nutritional breakdown of Sweet Inca Porridge calories by ingredient
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Sweet Inca Porridge

Submitted by: SHANIMCK

Introduction

by Tosca Reno - Quinoa, the humble grain revered by ancient Inca peoples, is enjoying a revival. Packed with more protein than any other, this crunchy yellow grain was referred to by the Inca as the "Mother Grain." Quinoa has more calcium than milk and is an excellent source of iron, phosphorus, B vitamins and vitamin E. Tip: Rinse quinoa with hot water, shaking vigorously to remove the bitter taste, before cooking. by Tosca Reno - Quinoa, the humble grain revered by ancient Inca peoples, is enjoying a revival. Packed with more protein than any other, this crunchy yellow grain was referred to by the Inca as the "Mother Grain." Quinoa has more calcium than milk and is an excellent source of iron, phosphorus, B vitamins and vitamin E. Tip: Rinse quinoa with hot water, shaking vigorously to remove the bitter taste, before cooking.
Number of Servings: 4

Ingredients

    1 cup quinoa grains, rinsed and soaked
    1 cup rolled oats, not instant
    1/4 tsp sea salt
    3 cups water
    1/2 cup chopped dates
    1 tsp nutmeg
    1 tsp cinnamon
    1 best-quality tsp vanilla

Directions

Place first four ingredients in pot with a tight-fitting lid. Cover. Bring to a boil and reduce heat to low. Simmer 30 minutes. Add remaining 4 ingredients and mix together well. Turn off heat and let sit, covered for 4 minutes.

Serve for breakfast with berries.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SHANIHIB.






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