Quinoa Walnut Pumpkin Porridge
Overview
Known as the mother of grains, quinoa is rich in nine essential amino acids and high nutrients. It is high in protein, low in fat, and low in sugar. It has a soft and waxy texture and a fragrant taste. It is suitable for all ages. For breakfast in autumn and winter, a bowl of hot porridge can nourish the stomach and ward off the cold. It’s the pumpkin harvest season, so why not get pumpkin porridge? Cooking in a casserole preserves the nutrients and taste, and is a bit more troublesome. I also like to use a casserole. Add some quinoa and walnuts to double the nutrition and supplement your child's brain. During the back-to-school season, I often cook this quinoa, walnut and pumpkin porridge for my children, which is nutritious, delicious and brain-tonifying.
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Ingredients
Steps
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Wash the pumpkin, scoop into small balls with a small spoon and set aside.
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All other ingredients are put on the plate and set aside.
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Pour them into a casserole and wash them thoroughly
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Then add an appropriate amount of water, which is almost the same as when cooking porridge.
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Cover the pot, bring to a boil over high heat and leave a gap in the pot to continue simmering over medium-low heat.
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Cook until the rice is slightly blooming and the soup is not thick yet.
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Open the lid and pour in the pumpkin chunks. Continue to cook until the pumpkin is cooked and the soup thickens.
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To maintain health in autumn, cook a pot of pumpkin porridge in this way, and your children will have a smooth breakfast, which is fragrant and delicious, nutritious and delicious.
