I went through a period of loving quinoa. I was obsessed with it. Quinoa pizza crust. Quinoa salad. Quinoa porridge. Then I came down with a 24-hour bug the same day I'd eaten a lot of quinoa. Haven't been able to stomach the stuff since! In fact, it was so bad that my cookbook co-author, Brittany, took on all of the quinoa recipes so I wouldn't have to experiment with it!
Luckily, my taste for quinoa is slowly returning just in time for the back-to-school craze. I've been sitting on this quinoa porridge recipe for a while because I wanted to be sure I had the ingredient amounts down (which seems silly seeing as how there are only two ingredients). Today I had my first quinoa porridge in months. I'll admit, I still think the taste of quinoa is very strong. I added blackberries, strawberries, gluten-free rolled oats and stevia to mine. If you like the flavor of quinoa, you can just eat it plain. If, like me, you think it's a bit much, you can add a little sweetener and a variety of nuts, fruits, seeds, and more. Like oatmeal, it's really just a background on which you can paint your own flavors.
1/2 cup uncooked quinoa, soaked in water overnight
2/3 cup unsweetened milk (dairy, soy, almond, hemp, etc.)
- Drain your quinoa and rinse thoroughly.
- Blend quinoa in a food processor for about 20 seconds, scraping down the sides if necessary.
- Add quinoa and milk to a small pot on the stove. Turn heat up to medium-high and let milk come to a simmer. Once milk begins to bubble, begin stirring and stir continuously until porridge is thickened to a consistency similar to oatmeal (3-5 minutes).
- Take off heat and stir for a few more seconds. Add in any suggested toppings you like.
Sweetener of choice (honey, stevia, coconut palm sugar, etc.)
nuts/seeds or nut/seed butter
fresh or dried fruit
flax seeds/chia seeds
gluten-free rolled oats
pureed pumpkin or sweet potato
cinnamon, ginger, nutmeg, allspice
Have some more topping ideas? Add them in the comments below!