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CARROT CAKE QUINOA

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CARROT CAKE QUINOA PORRIDGE.jpg

One of my all-time favourite desserts is carrot cake.  Lucky for me and all the other carrot cake fans out there, this quinoa-based brekkie delivers the flavours we know and love — but in a refined-sugar-free porridge that is packed with antioxidants, fibre, healthy fats and protein.  Better still, it can be made ahead as part of meal prep and served hot or cold for a quick morning meal.  Now how good is that?

Carrots

Carrots are rich in fibre, minerals, and vitamins including A, C and K, as well as beta-carotene and other disease-fighting phytonutrients.

Studies suggest that carrot consumption can improve vision, reduce the signs of aging, and help ward off cancer, stroke, heart disease, and cognitive decline.

Quinoa

Quinoa is often referred to as a grain, but it is actually a gluten-free seed.  It is rich in antioxidants, fibre, and vitamins & minerals including magnesium, zinc, and B vitamins.  Quinoa is one of the few plant foods that contains all nine essential amino acids.

For anyone with digestive issues, I would recommend soaking the quinoa overnight (12 to 14 hours) before cooking.  This helps to remove some of the phytic acid content.  Phytic acid is a compound found in plant seeds that can impair the absorption of minerals including iron and zinc.

Carrot Cake Quinoa Recipe

Ingredients for 4 servings:

  • 1/2 cup uncooked gluten-free quinoa (pre-soaked as desired)

  • 1 cup canned coconut milk

  • 1 cup grated raw carrot

  • 1/4 cup Nuzest Clean Lean Smooth Vanilla or Just Natural protein powder or Further Food collagen peptides (optional) or 2 Tbsp of each

  • 1 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/8 tsp ground cardamom

  • 1/8 tsp ground nutmeg

  • 1 tsp pure vanilla extract

  • Lakanto sugar-free monk fruit sweetener, pure stevia, honey (nonvegan), or maple syrup, adjusted to taste

  • optional toppings: fresh or dried fruit, nuts, nut butter, toasted coconut chips, and/or a drizzle of pure maple syrup

Instructions:

  1. Wash the quinoa. To do this, place the quinoa in a fine-mesh strainer sitting in a bowl. Cover with water and gently rub the grains together with your hands for 30 seconds. Rinse and drain. Repeat this process 2 more times.

  2. Combine the quinoa and coconut milk in a medium saucepan and bring to a gentle boil. Reduce heat to low, cover and simmer for 5 minutes.

  3. Add the carrots, collagen and/or protein powder, cinnamon, ginger, cardamom, and nutmeg and continue cooking approximately 10 minutes, stirring occasionally, until most of the liquid has been absorbed and desired consistency achieved.

  4. Remove from heat. Stir in vanilla and sweeten to taste.

Serve with your favourite toppings.  Here, I added raw walnuts, toasted coconut chips, and a generous drizzle of cashew nut butter after the pic was taken.  Alternatively, Carrot Cake Quinoa can be refrigerated for 4 to 5 days and enjoyed cold or reheated before serving.