Is quinoa still an “in” food, or have I missed the boat? Regardless of whether quinoa’s currently hot or not, I’m still a fan.
Admittedly, I don’t see quinoa replacing my daily bowl of oats. As much as I like quinoa, oatmeal has a special place in my heart (or stomach).
Nevertheless, I’m definitely going to continuing experimenting with quinoa porridge. It has a delectable nutty flavor, is very filling and – while not quite as creamy as oatmeal – is still really creamy. And as an added bonus, it also reheats well in the microwave!
Even though I’m an avid quinoa lover, I’m not into quinoa salad. Instead, I love cooking quinoa as though it were pasta, and adding tomato (marinara) sauce or pumpkin puree and broccoli.
Knowing that I prefer saucy rather than dry quinoa, I had a feeling that quinoa porridge was for me. And what do you know, it was! I bet you weren’t expecting that in a post about quinoa porridge.
Since this was my first attempt at making quinoa porridge, I decided to keep it simple with apple and raisins (which is still more exciting that most oatmeal/porridge offerings at hotel breakfast buffets). But, of course, add in whatever mix-ins you desire – other dried fruit, a variety of chopped nuts, maybe some orange zest… there are endless possibilities!
On the topic of quinoa, are you into “health foods” or “super foods”? I’m somewhere in the middle – I wouldn’t say that I’m into super foods, but I’m not not into them either. Does that make any sense? I enjoy eating quinoa, kale and chia pudding, but never add super foods to my food for the sake of adding super foods. I’ve never tried goji or acai berries (blueberries and raspberries are expensive enough as it is!). And I can’t stand brown rice – white rice is wonderful, but brown rice just tastes awful to me.
So please let me know what you think: Super foods, yay or nay?
- ¼ cup quinoa, rinsed and drained
- ½ cup water
- Pinch of salt
- ¼ cup + ⅓ cup almond milk
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 small apple (or half a large one)
- 1 - 2 tablespoon raisins, chopped if large
- Chopped walnuts, to serve
- In a saucepan, bring the quinoa, water, salt and ¼ cup of almond milk to the boil. Reduce the heat to low and add the cinnamon and vanilla extract. Cover and simmer for 10 minutes.
- Take off the quinoa off the heat (but keep the lid on) while you prepare the apple. To prepare the apple, grate/shred it using a box grater (unless you have a fancy contraption that does that for you).
- Add the grated/shredded apple to the quinoa, along with the raisins and the remaining ⅓ cup of almond milk. Return the quinoa to the heat, and cook uncovered on medium heat for 3 - 5 minutes, or until most of the liquid has been absorbed.
- Transfer the quinoa to a bowl and top with the chopped walnuts. If desired, also add an extra dash of cinnamon. Enjoy!