Quinoa oat porridge with warm almond milk and berries
POSTED ON January 11, 2010
When I awake to temperatures well below 20 degrees (-7 degrees celsius) I can think of nothing more comforting than this steaming bowl of creamy goodness. It’s a winter version of my oats soaked in almond milk with fresh berries. Here, I warm the almond milk and pour it over just before eating. The berries are the ones I froze from Blooming Hill Farm, simmered briefly with a dash of apple cider. I usually just stir the berries into the porridge, but I love the way it looks when I bother to use the extra pot and cook them separately.
When I say goodness I mean all the health benefits of quinoa; high in protein, more calcium than milk and an excellent sorce of B vitamins and iron.Combined with the warming and soothing qualities of oats, which help restore the nervous system, reduce cholesterol and strengthen the spleen-pancreas.
When the quinoa is soaked overnight it cooks it in the same amount of time as rolled oats, this porridge is ready in 25 minutes and anything left over can be reheated the next morning.
Sprinkle on some toasted sunflower seeds or your favorite nut and enjoy.
Quinoa oat porridge
1/3 cup quinoa, soaked overnight in filtered water
1/3 cup rolled oats, rinsed
2 cups boiling water
pinch sea salt
Drain and rinse quinoa. Place in a pot with oats, add boiling water, salt and cinnamon. Bring to a boil lower heat, cover, crack lid a little so that oatmeal doesn’t boil over. Simmer for 25 minutes, stirring every 5 or 10 minutes.
Top with berries, warm almond milk (see recipes below) and toasted seeds or nuts.
3/4 cup frozen berries
1-2 tablespoons apple cider, or other juice or water
Place berries in a small pot, add cider and bring to a simmer over high heat, stir lower flame, cover and cook for 2 minutes.
2/3 cup whole raw almonds
2 cups filtered water, plus more for soaking
pinch sea salt
pinch cinnamon powder
1 teaspoon vanilla extract
Rinse almonds then place in a jar and cover with 2 inches of filtered water. Let soak for a few hours or over night.
Drain and rinse again. Place in a blender add the 2 cups water, salt, cinnamon and vanilla. Blend on high speed for at least 2 minutes.
Kept refrigerated in a jar or bottle (I like re-using glass milk bottles) it will last 4 or 5 days.
To warm place 1/3 cup almond milk in a small sauce pan and bring to a simmer over medium heat. Remove from heat and pour over porridge.
POSTED IN Breakfast