Quinoa Porridge

 

Healthy Quinoa porridge for breakfast

Quinoa Porridge is Gluten Free

This recipe is chock full of antioxidants which are very, very  good for us. We have already talked about quinoa and about all the ingredients to make a beautiful rich Rhubarb compote.

If you have already made the compote then you are ready to make this very easy breakfast which will set you up and see you through the morning.

Ingredients

•  Quinoa flakes
• Compote made of rhubarb, goji berries,  prunes, raisins, crystallised ginger and dark grape juice sweetened with a little stevia or xylitol if needed.
• Goat’s milk or almond milk or natural milk of your choice
• Chia seeds, ground, black
• Natural yoghurt, 99% fat free

What to do next

Into your breakfast bowl place 2 or 3 flat dessertspoons of quinoa flakes. Add 1/2 flat dstspn of chia seeds, 2 heaped dstspns compote, 1 dstspn yoghurt and 1/2 cup ( about 125ml) milk. Place this in the microwave oven for 66 seconds. This time may vary depending on the wattage of your microwave.

Remove from oven and enjoy. This is just the right temperature to eat right away.

After your breakfast you will know that you have set your body up for the morning. Have a good day!

Antioxidants  in the Goji Berry
Quinoa
Antioxidants  in the Goji Berry
Antioxidants in Rhubarb

Gluten Free Curry Tuna Pasta Bake

 

Gluten Free Tuna Curry Pasta Bake

Easy Gluten Free Recipe

Here's a good Gluten Free recipe that is very easy to make. I had it for lunch today and there's some left over for tomorrow too!

Gluten free pasta 3 x 250 cups (dry)- use your favourite. I always like the curly one. It doesn't hold any water in it like the penne and it doesn't stick together like the fetuccini.

Cook the pasta in 1 1/2 litres boiling water.
Add to the cooking pasta
1 carrot and 1 bunch of curly kale or other favourite green leafy vegetables. Chop these in a food processor so they are nice and fine.

Cook the pasta and veg for about 10 mins. Don't overcook it because it is going to cook further in the oven.
When cooked, drain and set aside.

Sauce

1 tin light evaporated milk
1 450gr tuna
2 tspn curry powder
1tspn tumeric powder - this is very good for you
1/2 tspn Vegeta vegetable salt
Black pepper
Light cheese, grated, 1 handful

Warm the sauce, place the pasta and carrots and kale in a cooking dish. An 8 inch (20cm) cake tine is OK if you don't have a casserole dish.
Pour tuna sauce over the pasta and stir with a fork. Sprinkle with another handful of cheese.
Cook at 180 degrees C /350 degrees F for 30 minutes

The pasta absorbs the milk in the sauce so it is not runny when baked.
Enjoy!!!
For more recipes check out the following links:

Red Link - Aussie Bush Tucker
Purple - Cuisine Australian food