10.Quinnoa Porridge : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

A very quick to make, easily digested breakfast.


Per person

2 oz or 50 g quinnoa grain

¼ pint or 150 ml water


Place the grain in a fine sieve and pour a kettle full of boiling water through to wash the grain well.

Simmer the grain in ¼ pint or 150 ml water for 15 minutes and then drain.

Serve with cream.

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