Navigation Menu+

3 Super Grain Porridge

porridge final

Breakfast is the most important meal of the day and a meal that cannot be missed. A few months ago I suggested ‘how about I try and make quinoa porridge for breakfast?” Quinoa porridge, noways’ said Nikul. I asked ‘why?’, he said because ‘Quinoa is taste-less and bitter.’ So this recipe specially works towards counter-acting these two aspects of this nutritious grain:

What’s the bitterness in quinoa and what to do– Saponin is a naturally bitter substance found in quinoa. The thing is it’s not only bitter but toxic to a small extent that it can cause mild respiratory and eye irritantion. I always soak the quinoa for an hour and rinse it throughly before soaking. Since this is a porridge, I soak it for 24 hours and it works wonderfully well. The porridge is soft, naturally sweet (devoid of all saponin) and cooks fast too.

Making quinoa porridge taste good- Cooking the quinoa with spices such as cardamom, cinnamom, clove and saffron gives it a beautiful blend of taste. Raisins or goji berries gives it the sweetness and almonds and cashew give it some crunch. Coconut flakes gives it a milky flavour and thickness (without adding any milk).

If Nikul agrees to eat it first thing in morning, then it is good! Although it’s taken a couple of weeks (months) of making it every week to get the recipe taste really good, but it has been worth it. I actually double the quantity mentioned below so we can all have it the following day too.

Ingredients (makes 4 servings)

  • ¼ cup red quinoa
  • ¼ cup white quinoa
  • ¼ cup hulled millet (or bajra)
  • 1 inch cinnamon stick
  • 1 cloves
  • 2 pods of cardamom
  • 1 small pinch saffron (optional)
  • 1 Tsp of coconut flakes
  • pinch of salt
  • 1 tsp raisins or goji berries
  • 1 tbsp cashews broken into halves
  • 1tbsp almonds broken into halves
  • 1.25 cup water
  • 1 Tbsp shaved coconut
  • 1 tbsp coconut sugar (optional)
  • ½ cup almond milk (optional to serve)
  • fruits (to serve)

 

Method:

Step 1- Soak the red quinoa, white quinoa and millet in the pot for 24 hours.

Step 2- 8 hours before I usually soak almonds(halfed) to deactivate them.

Step 3- Thoroughly rinse the millet and quinoa in water(make sure that froth is washed out).

Step 4– Put 1.25 cup water in the pot and start cooking it.

Step 5– Add on the spices i.e.: cinnamom, cardamom, cloves and saffron, coconut flakes and salt while cooking.

While the porridge cooks, assemble the other ingredients.

While the porridge cooks, assemble the other ingredients.

Step 6- When the porridge is cooking, you will see some froth formed in the middle. Remove this with a spoon. Take all the saponin off.

Take out the froth formed with a spoon

Take out the froth formed with a spoon

Step 7– When only 2 cms of water is remaning on top of the quinoa (happens pretty quick, about 4-5 minutes when cooked on med-high heat). Put the almonds (drain the water if soaked overnight), cashews, coconut sugar (optional, not needed if topped with sweet fruit) and goji berries or raisins and turn the heat off and let it stay covered for another 3 minutes. Cashews, almonds, coconut and raisins get soft and absorb the flavour of porridge beautifully.

Step 8– Serve with coconut yoghurt and/or fruits of your choice.

Would love to hear your feedback <3

 

 

Submit a Comment

Your email address will not be published. Required fields are marked *