It’s gotten a bit chilly in New York in the past day or so. It’s perfect weather for a nice hot breakfast to start the day. I love oatmeal and have been having it for breakfast during the colder months for many years. I just recently tried switching things up a bit and making my regular oatmeal (porridge) with quinoa instead. And I have to tell you, I like it better! And I like using the word porridge better now too!
As you might know quinoa is a gluten free amino-acid rich protein seed (not a grain although it is often referred to as one) that is native to South America. The protein it supplies is a complete protein which means it contains all 9 essential amino acids. It is close to one of the most complete foods in nature because it contains amino acids, enzymes, vitamins and minerals, fiber, antioxidants and phytonutrients. Whew! These guys pack a punch.
It’s a nice change from the plain old oatmeal and I prefer the texture of the quinoa version much better. It is fluffy and has a slightly crunchy texture. And here is something interesting…I have noticed that the quinoa version sustains me far longer than traditional oats do, and trust me, I have a very healthy appetite and am almost always hungry!
This combination of the walnuts, cranberries and raisins is my favorite. I especially like the walnuts because I like having that crunch. I find that I search out the walnuts with every spoonful. You can certainly add any other nuts and dried fruits you love or some fresh ones like blueberries or chopped apples. I even like adding a few slices of bananas sometimes. There are many different variations you can try.
I love starting my day with this breakfast. It’s warm and comforting, it fills me up and is very yummy.
Here’s what you need to serve one hungry person…
Recipe
1/2 cup uncooked quinoa
1/2 cup water
1 cup milk
1/4 tsp cinnamon
1 tbsp chopped walnuts
1 tbsp dried cranberries
1 tbsp raisins
1 tsp agave nectar (honey)
1 tsp plain yogurt (optional)
Method
Add quinoa, water, cinnamon and 1/2 cup of the milk in a pot and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed. Add the remaining 1/2 cup of milk, walnuts, cranberries and raisins and allow to simmer for about 5 minutes or until it reaches your desired consistency (it will gradually get thicker). Once it reaches the consistency you like, add the honey and the yogurt (yes, yogurt!) and stir to combine. Adding some yogurt might seem odd to some of you, but trust me, it provides a lovely silky consistency.
- ½ cup uncooked quinoa
- ½ cup water
- 1 cup milk
- ¼ tsp cinnamon
- 1 tbsp chopped walnuts
- 1 tbsp dried cranberries
- 1 tbsp raisins
- 1 tsp agave nectar (honey)
- 1 tsp plain yogurt (optional)
- Add quinoa, water, cinnamon and ½ cup of the milk in a pot and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed. Add the remaining ½ cup of milk, walnuts, cranberries and raisins and allow to simmer for about 5 minutes or until it reaches your desired consistency (it will gradually get thicker). Once it reaches the consistency you like, add the honey and the yogurt (yes, yogurt!) and stir to combine. Adding some yogurt might seem odd to some of you, but trust me, it provides a lovely silky consistency.
Thank you! That was perfect 🙂
U generated a number of wonderful points throughout your blog,
“Quinoa Porridge | Feasts And Fotos” Window Shades .
I am going to you should be heading back to your webpage soon enough.
Thank you -Bernie
Really excited to try this as I love quinoa and getting a bit bored of daily oat porridge – think I’ve tried it with every fruit under the sun now!
I live in the UK and don’t have cup measurements here – do you know how many grams of quinoa = a cup, and also how mls of fluid?
Thank you!
Hey I made my quinoa porridge before I saw this but next time I will give it a whirl…this morning I made it with water then stirred nut butter and yogurt into the quinoa 🙂 this time it was much stickier than before when I made it for dinner. A little bit stuck to the bottom this won’t hurt me will it?
This looks lovely! Do you think it would be ok to use just water and not milk?
I’m sure it would be fine only using water, it just might not be as rich and creamy. Enjoy!
A bowl of goodness! I eat oatmeal almost every morning and love it but I have been looking for something different. This looks like the perfect alternative — so comforting and delicious!
Lovely. I’ve been having a really similar breakfast of late (with some fresh fruit in it as well as dried) and it seems to be really filling
This looks like a very good way to start anyday! Quinoa is one of the easiest grains to digest–it’s very easy on the gut.
Hi Leatrice – Not sure in which part of CA you live, however, if you have a Whole Foods near you that would be your best bet.
Where can I buy this quinoa in California?
what an EXCELLENT idea. i love quinoa but think i would enjoy it even more as a sweet dish!
Looks great!!
I make a quinoa and couscous breakfast cereal. It’s not as creamy are your porridge looks though. I like it with lots of cinnamon, a splash of vanilla soymilk and crunchy almonds!
Quinoa makes a great porridge and this one looks really good!
That is such an awesome idea! I have one question. I am more of a grab & go in the morning kind of girl. Have you experimented with making large batches & reheating & adding the nuts & fruit (and yogurt) later? Do you think that would work, or would it result in gummy, inedible porridge?
What a nice, tasty change! I love quinoa and will be trying this quinoa porridge soon. Thanks for the lovely recipe.
I too just discovered quinoa for breakfast (although I have to say, I still like steel cut oats better). My favorite way to eat it is to stir in about 1/2 tsp nutmeg, 1/2 tsp cinnamon and a mashed banana and top with a few walnuts and a splash of milk. It’s delicious.