Quinoa is a good source of various nutrients such as magnesium, iron, zinc, and B vitamins. These nutrients contribute to overall health, energy levels, and the replenishment of nutrients that may be depleted during pregnancy and childbirth. It is rich in dietary fiber, which can aid in digestion and help prevent constipation, a common concern postpartum. This dish will provide a sustained release of energy, helping to combat fatigue and support the increased energy needs.

Ingredients:

• 1/2 cup quinoa

• 1 1/2 cups water

• 1 1/2 cups milk (dairy or non-dairy)

• 2 tablespoons ghee (clarified butter)

• 2 tablespoons jaggery (adjust to taste)

• 1/4 teaspoon ground cardamom

• A pinch of salt.

• Sliced almonds and raisins for garnish (optional).

• Blue berries for garnish (optional) Only add if using non-dairy milk.

Instructions:

• Rinse the quinoa thoroughly under running water to remove any bitterness.

• In a saucepan, combine the rinsed quinoa, water, and a pinch of salt. Bring it to a boil over medium-high heat.

• Once it starts boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes or until the quinoa is cooked and the water is absorbed.

• In a separate saucepan, heat the milk until it's warm but not boiling.

• Add the warm milk to the cooked quinoa and stir well. Allow the mixture to simmer for an additional 5-10 minutes, stirring occasionally, until it reaches your desired porridge consistency.

• Stir in the ground cardamom, ghee, and jaggery. Adjust the amount of jaggery to your taste.

• Continue to cook the porridge for a few more minutes, allowing the flavors to meld and the porridge to become creamy.

• Serve the Quinoa Porridge with Ghee in bowls, garnished with sliced almonds and raisins if desired.