Oatmeal Rice Quinoa Tartary Buckwheat Porridge

Name: Oatmeal Rice Quinoa Tartary Buckwheat Porridge
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 100g oatmeal; 50g Quinoa; 50g Tartary Buckwheat; 1500ml water

by Tim Hee

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

The GI (glycemic index) of oatmeal is 55, the GI of Tianxi quinoa is 35, and the GI of tartary buckwheat is 54. They are all low-GI foods. They stay in the gastrointestinal for a long time, have a low absorption rate, and slow glucose release, and peak after entering the blood. Low, slow down rate, low blood sugar, which is why long-term consumption of three staple foods oatmeal can lower blood sugar. Shibu is more assured and healthier!
Introduce the method of quinoa oatmeal porridge, you can practice it at home, it is simpler:

Ingredients

100g Oatmeal
50g Quinoa
50g Tartary Buckwheat
1500ml Water

Oatmeal Rice Quinoa Tartary Buckwheat Porridge

1. Prepare ingredients, oats, rice, tartary buckwheat, quinoa, and prepare according to 2:1:1;

Oatmeal Rice Quinoa Tartary Buckwheat Porridge recipe

2. Put the oatmeal rice into the pot and cook for 1.5 hours;

3. The quinoa is rinsed and soaked in water for 30 minutes, the germ ring appears;

4. Tartary buckwheat is cleaned and soaked in water for later use;

5. The small white tip germs of oat rice are clearly visible when cooked (nutrient concentration);

6. The quinoa that has been soaked for 30 minutes and the quinoa germ ring appears, and the washed buckwheat is put in oatmeal porridge for 20 minutes, and it is ready to eat.