Quinoa/Millet Porridge Recipe


Submitted by terry2fish

Makes 2 servings


Healthy hot breakfast. Gluten Free. Low Sodium. High Fiber

Ingredients
1/4 cup millet
1/4 cup quinoa
2 cups water
1 cup frozen blueberries
2 tbsp ground flaxseed
2 tbsp honey
Directions
Cook millet and quinoa in water 15-20 minutes. Add frozen berries and return to boil. When water is absorbed pour into two bowls and top each with one Tbsp each of ground flaxseed and honey. Serve hot.
Categories

Breakfast, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 388.8g
Amount Per Serving
Calories
338
Calories from Fat
59
% Daily Value*
Total Fat
6.6g
10%
Saturated Fat
0.7g
3%
Cholesterol
0mg
0%
Sodium
16mg
1%
Total Carbohydrates
64.7g
22%
Dietary Fiber
8.5g
34%
Sugars
24.5g
Protein
8.4g
Vitamin A 1% • Vitamin C 12%
Calcium 5% • Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A- 		  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in manganese
    		•    Bad points
  • High in sugar
    		•
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