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

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

  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!


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! :-)



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