I’ve been wanting to try a quinoa breakfast porridge for ages, and last week when I was sick, I finally did. I know, I dream big.
In case you aren’t familiar with this tasty grain, it’s pronounced keen-wa, and is about as close to perfect nutrition as you can get. It’s a gluten-free, high protein, complex carb that can be eaten sweet or savory. I’ve used it as a dinner side lots of times, but I’ve never done the breakfast thing. Martha Stewart to the rescue.
I found this recipe on her website, and swapped out strawberries for the blueberries she recommends. We can’t all hand-pick wild blueberries on our compound in Maine, Martha.
It tasted great when I was sick, and it tasted great when I made it again today. FYI, today I made it with water instead of milk, and while it was good, it was definitely better with the milk. I also added blueberries (Martha FedExed me some), and chopped walnuts.
If you’ve been choking down your oatmeal all these years (you know you don’t really like it; it tastes like glompy glue), quinoa is the thing to try. It’s even kid-approved (you didn’t think that was my construction fork did you?), as Graham ate all of his and then asked for more.
I know this isn’t technically food blog, but part of wellness is eating healthy food, and sometimes I find a meal I’m so excited about, I have to share. And quinoa is just that exciting. One thing to note, when cooking this grain make sure you rinse it thoroughly first, otherwise it will have a bitter taste. If you, like me, find rinsing a bowl full of tiny grains a huge pain in the butt, get yourself to Costco and buy their Bob’s Red Mill brand; it’s pre-rinsed.
Let me know if you try this recipe and dance around the kitchen at the very thought of its wonderfulness. Happy cooking!