Quinoa, Buckwheat and Millet Porridge

My super healthy mummy has been telling me about her quinoa, buckwheat, and millet breakfast that she makes and has been raving about how nutritious and delish it is. Last week I made some for the first time and have been having it every day since (I have actually been waking up in the mornings craving it). Here is a run down on some of the nutritional benefits of these three delights... and what they are!

Millet! cereal grain rich in B vitamins, calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten. It is one of the oldest foods know to humans (it's even mentioned in the bible) and sustains around 1/3 of the worlds population. Millet is highly nutritious and is one of the least allergic foods, it is easy to digest and has a mildly sweet, nut-like flavour.

Buckwheat! comes from a fruit seed related to rhubarb and sorrel. Diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure. Rich in antioxidants and magnesium. The nutrients in buckwheat may contribute to blood sugar control. Whole buckwheat such as buckwheat groats also scored highest on their ability to satisfy hunger. It is gluten free.

Quinoa! a protein, calcium, and iron rich seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Most commonly considered a grain but quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. Can help with reducing headaches and diabetes. Quinoa is a good source of magnesium, a mineral that helps relax blood vessels. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious flavor. It is also gluten free... hurrah!

Here's how:
1/2 cup quinoa (yellow)
1/2 cup buckwheat groats
1/2 cup ground millet (sometimes called millet cereal)
a handful of sultanas or raisins (chopped dates or dried apricots could be great as well)
a few chopped almonds (i used roasted because while not so nutritious, are way yummier)
a little natural unsweetened yogurt (organic is best)
rice/soy/cows milk
honey

Pour quinoa and buckwheat into a small saucepan, cover plus a third with water (warm or cold) and bring to the boil, turn down and simmer for 5 minutes, stirring occasionally. Mix millet with a little water to make a sort of paste, add into the saucepan, simmer for another minute or so while stirring. Eat hot and top with milk, yogurt, almonds, and honey.

This recipe makes enough for me for about 4 or 5 days, it's easier just to make a big lot all at once and then just heat up a little each morning in a saucepan with a tiny bit of water.

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