Once again, Minoo prepared a few recipes for breakfast or brunch at the Gilmore Park Church Community Kitchen. Breakfast is the most important meal of the day. A good nutritious breakfast will help kids to perform better in school.
This Quinoa and Millet Porridge is stained purple by the blueberries which is rich with antioxidants. It is a good substitute to the more regular oatmeal porridge.
Ingredients
- 1/4 cup millet
- 1/4 cup quinoa
- 2 cups water
- 1 cup frozen blueberries
- 2 tablespoons ground flax seed
- honey
Source: unknown; Serves 2
Instructions
 Rinse the quinoa and millet and drain.
Bring the 2 cups of water to a boil in a medium saucepan and add the millet and quinoa. Season with a dash of salt. Return to the boil and reduce heat to simmer. Cook for 15 to 20 minutes. |
 Add the frozen blueberries. |
 Cook until the water is absorbed to your desired consistency.
Divide into two bowls and top with the ground flax seed and serve with honey as desired. |
super-wholesome and gluten free too. Thanks for sharing this recipe!
A winner! Thanks for the fabulous idea.