Zucchini! Zucchini! Zucchini!
Hooray for zucchini!
I bet you weren’t expecting this after that intro, but I’m a huge fan of zucchini.
I’ve been making a ton of peanut butter recipes recently – because peanut butter is life – but a post a Laura in Lou reminded me that this is the perfect time of year for zucchini recipes.
Generally, I eat zucchini more as a savory food than a sweet one, but I’m happy with zucchini in all its forms. Other than raw. Sorry to all the raw foodies out there, but raw zucchini is just not nice.
This recipe is somewhere in the middle between savory and sweet, I guess it’s ‘semi-sweet’. If you’d like a sweeter porridge, just have some maple syrup nearby and pour it on when you serve it.
Why ‘Oat-Quinoa Porridge’? I’d like to say it was a stroke of genius, but honestly it was just me trying to use up some quinoa. My feelings towards quinoa are pretty much ‘meh’ – it’s ok, but is it really better than other grains? Not really. Whenever I think of making another quinoa porridge, I always realize I’d just prefer oatmeal.
On morning I decided to try half steel-cut oats, half quinoa. Success! It’s creamier than standard quinoa porridge, but still has quinoa’s nutty, earthy flavor. So it’s perfect if you’re ever (*gasp*) bored with oatmeal and are looking for a change of pace.
Technically, you should rinse the quinoa before using it. I never bother, so this is a case of ‘Do what I say, not what I do’.
Question of the Day
Have you tried quinoa flakes? I haven’t. Are they worth trying?
- 1 cup almond milk
- 1 cup water
- ¼ cup steel-cut oats
- ¼ cup quinoa
- Pinch of salt
- 1 very ripe banana
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- Pinch of ground nutmeg
- 1 teaspoon vanilla extract
- 1 zucchini
- 2 - 3 tablespoons chopped walnuts
- 2 tablespoons raisins
- In a saucepan, bring the almond milk and water to a boil, and then turn down the heat to medium-low. Add the steel-cut oats, quinoa and salt, and stir well.
- This porridge generally takes 20 - 25 minutes to cook. As it’s cooking, add more almond milk if it looks as though the porridge is drying out.
- Mash the banana thoroughly, and add it to the saucepan. Mix in the cinnamon, ginger, nutmeg and vanilla extract.
- Grate/shred the zucchini, and add it to the saucepan
- When you are pleased with the consistency of the porridge, stir in most of the walnuts and raisins, reserving some for the topping. Divide the porridge between two bowls, and top each bowl with the reserved walnuts and raisins. Enjoy!