Many of you may already know about making quinoa for breakfast, but just in case it has missed your radar (or even if it's been awhile since last you made it), consider this post a gentle reminder.
I was in recent need of such a reminder myself. Last week was my birthday--a happy, quiet day, and one that was sunny and bright after several days of wicked cold and gloomy skies. Kevin had asked if I wanted something over-the-top to start the day, but I wanted to save the extravagance for dinner (or more precisely, dessert: I'm a firm believer in making one's own birthday cake to ensure one gets exactly what one wants. This year: red velvet cake).
Despite the streaming sunshine, it was still chilly, and given that I had taught my usual 6 am exercise class, I was (as usual) famished (verging on grumpy; Kevin has labeled these my "low blood sugar alert moments" I think he would add several exclamation points to that). I ate a banana (following firm but loving instruction from said husband to "eat this NOW"), perused the pantry, and decided it was the perfect morning for a warm, cozy bowl of quinoa porridge. It had been months since I'd had last made some.
In short, it set the stage for a perfect day. No need to wait until your birthday to try it. Enjoy!
Toasted Quinoa Porridge
This is such a great power breakfast. Quinoa is a superfood, high in protein, so you stay happily satisfied for hours. Best of all, it is a quick and easy bowl-full of cozy on a cold winter's day.
Makes 2 servings
Total Time: 30 minutes
1/2 cup quinoa, rinsed
1-1/4 cups regular or non-dairy milk, divided
1 cup water
1/2 teaspoon ground cinnamon
Pinch of sea salt
dried or fresh fruit
drizzle of agave nectar, honey, or maple syrup
1. Heat a medium saucepan over medium heat. Add the quinoa. Cook and stir 3 minutes until toasted and fragrant.
2. Stir in the 1 cup milk, water, cinnamon, and sea salt.
3. Bring to a boil, then reduce heat to low.
4. Cover and cook about 25 minutes, stirring occasionally heat until the porridge is thick and grains are tender, about 25 minutes. (Add a small amount of water if needed if the liquid has dried up before it finishes cooking).
5. Serve, drizzled with some of the remaining 1/4 cup milk, and fresh or dried fruit, and 1 tsp agave nectar per serving.
16 comments:
that looks great! We eat porridge every morning but I have been looking for a way to work more quinoa into our diets. Going to have to give this a try! And Happy (belated) Birthday! ;)
Thanks Zaira! Hope you enjoy the porridge :)
Cold, rainy and I believe this porridge are in my very near future :)
Oh yum!!! I will have to try this!
Yum. My!
My 18-month old daughter and I eat oatmeal A LOT of mornings for breakfast, which she loves. This will be something different, but still warm and filling, that I know she will wolf down.
I have a pot simmering on the stove right now so it will be ready to go once I go and get her up for the day.
Thanks!
We made this today. It had mixed reviews from my kids, but I loved it!
Hi Nikko,
Glad you loved it! My 4-year-old will not touch it with a 10-foot pole (he says it looks like eyes), so I'm impressed that your kids at least tried it. I have to sneak the quinoa into him via muffins (I have some quinoa muffins on my blog)
I made this and enjoyed it. Thanks
I made this and enjoyed it. Thanks
Wow! I'm sure this quinoa recipe will be very delicious. I love eating porridge and I love quinoa, so I'm surely gonna try out this recipe. Thank you very much for sharing!
This was my breakfast this morning, and I thoroughly enjoyed it; I never would have thought to make porridge out of quinoa, but I found it more to my taste than my usual oatmeal.
I am going to share a link to your post on my blog. I loved this. =)
Thank you for your blog -- found it when looking for homemade LaraBars. Tried this porridge this morning. Made it exactly as written until the end when I found I had no more milk left :( Husband suggested canned coconut milk with a tad more hot water to dilute, threw in approx. 1-2 Tbl. Added raisins and maple syrup. Very tasty. Next time will throw the raisins in the last 5 min. while cooking to soften. Do you think the red quinoa would have a stronger taste? Thanks again.
Do you have to use non-dairy milk for it to be tasty? Or is that because of the flexitarianism?
Sounds delish, just want to make sure using the milk I already have in the fridge won't "fudge" the recipe...
Thanks for all the great ideas!
Hi Mal,
Yes, regular milk is fine! (note it says regular or nondairy--just wanted to make sure everyone can enjoy :) Hope you like it!
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