Friday, August 26, 2011

Back to School Breakfasts: Gluten-Free Quinoa Porridge






















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.

Quinoa Porridge

Ingredients:
1/2 cup uncooked quinoa, soaked in water overnight
2/3 cup unsweetened milk (dairy, soy, almond, hemp, etc.)

Directions:
  1. Drain your quinoa and rinse thoroughly. 
  2. Blend quinoa in a food processor for about 20 seconds, scraping down the sides if necessary. 
  3. 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). 
  4. Take off heat and stir for a few more seconds. Add in any suggested toppings you like. 
Makes 2 servings

Suggested Toppings:
Sweetener of choice (honey, stevia, coconut palm sugar, etc.)
nuts/seeds or nut/seed butter
fresh or dried fruit
coconut flakes
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!

2 comments:

Stephanie said...

one of my favorite breakfasts of all time!

gfe--gluten free easily said...

Sadly, illnesses can do that to you in regard to certain foods. I can't eat quinoa a lot. I tend to use quinoa flakes more than quinoa itself. I find them not nearly as strong and more user friendly with my recipes. The color of this porridge from the blackberries is fun! :-)

xo,
Shirley

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