Today I wanted to try porridge with quinoa flakes and fruit, a protein-packed alternative to the classic oat porridge.

I was curious to try quinoa flakes, and having found Italian quinoa here I gave it a go.

I’ve often talked about quinoa, a protein pseudo-cereal, but because it usually comes from very distant countries I didn’t consider it eco-sustainable. Indeed, South American quinoa does not safeguard the biodiversity of the land and impoverishes the soil. Moreover, Andean quinoa (where quinoa comes from) used to be food for the poor and has now become food for the rich, so large farmers exploit fields, women and children to produce as much quinoa as possible.

Please buy Italian quinoa, from a short supply chain, whole, controlled, certified organic — it exists!! It doesn’t have to fly in from South America, it doesn’t pollute!!!

Porridge with quinoa flakes is prepared quickly like the other one. What’s the difference between porridge with quinoa flakes and the one with oat flakes? The taste: quinoa has a stronger flavor and results less mushy than oats.

You can also always prepare it as Overnight oats, that is the porridge you soak raw in milk overnight and serve in the morning without cooking.

In this case I cooked the porridge with quinoa flakes for a couple of minutes because I added raisins and preferred them softer.

Don’t limit yourself to using quinoa flakes only for porridge: like oat flakes you can add them to a vegetable soup, or use them instead of breadcrumbs to coat small patties before baking.

I’ll add a few more quinoa recipes for you;