|For breakfast, go with the grain. Pathetically easy quinoa porridge.|
As part of my Sunday night wind-down, I usually cook up a large pot of one grain like millet, kamut, or quinoa, that I use throughout the week sprinkled on salads, in soups, as sides, etc. I do this while I sip on wine, cuddle with my kitties and, catch up on my DVR-ed Real Time with Bill Maher and Project Runway episodes [Quite a contrast in tastes, I know].
Quinoa porridge recipes have recently been sprouting up all over the Internets, and they look invitingly delicious. Only problem is that on weekdays, I am generally not inclined to put anything on the stove before noon except my coffee pot. Enter pre-cooked quinoa.
|Sweetened with maple syrup, this hand-smashed "porriidge" is perfect for lazy and busy cooks|
To get that porridge-y texture and to help the quinoa absorb the maple syrup, you simply mash it first with a tablespoon. You can doctor this recipe up any way you like – add raisins or dried cherries, fresh or frozen fruit, substitute agave nectar or brown sugar, etc. You can even substitute other porous grains like millet and brown rice. Try it and let me know what you think.
Lazy Girl's Breakfast Quinoa
- 3/4 cup cooked quinoa*
- Pinch tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
- 1/4 tsp vanilla
- 1-2 T maple syrup, or to taste
- 2 T toasted, slivered almonds
In a ceramic bowl, mash quinoa using the bottom of a tablespoon. Add everything but the nuts and stir well. Microwave about 1 minute or until warmed through. Top with almonds and enjoy. You can also add some non-dairy milk or creamer if you prefer a soupier porridge.
*To cook quinoa, bring 2 cups of water to a boil in a small sauce pan. Add 1 cup rinsed quinoa, stir, reduce heat to low and simmer about 15 minutes or until all water is removed.