We are only one month into winter but at the moment it feels like it will never end. It hasn’t stopped raining in months (okay, I am exaggerating a little, but it has been raining a lot) and it seems like everyone I know, including me, has a perpetual cold. Solution? Comfort food!
When its cold outside there is nothing like starting the day with a steaming hot cup of freshly brewed coffee and a big bowl of creamy porridge drizzled with maple syrup. Ahhhh! Feels just like snuggly warm slippers or a big hug. I eat oatmeal porridge almost every morning in the winter but sometimes I need a (subtle) change.
Quinoa (pronounced ‘keen-wa’ not ‘quinn-know-a’ as I expertly called it when ordering at a hip city cafe one day, what a dork) is a seed that is that is high in protein and full of antioxidants, essential amino acids, anti-inflammatory properties and a good source of other vitamins and minerals. So it is good for you and fills you up, and it makes a great porridge. Add some salty and sweet almonds and a drizzle of maple syrup and you have a healthy, tasty and oh so comforting breakfast.
Quinoa will keep well in fridge so if you make a double batch you’ve got some to eat the next morning if you’re in a rush. The almonds also keep well for a couple of days in an airtight container and make a yummy snack. Quinoa may seem a little pricey, but a little goes a long way.
P.S. Remember ‘keen-wa’ not ‘quinn-know-a’, I told you all you would learn from my mistakes, I’ve got your back.
Quinoa Porridge with Salted Maple Almonds
- 1 cup quinoa
- 1 1/2 cups water
- 1 1/2 cups almond milk + 1/2 cup for serving
Salted Maple Almonds
- 1/4 cup almonds
- 2 Tbsp maple syrup plus extra for drizzling
- 1/2 tsp coarse sea salt
Preheat oven at 180C (350F).
Place quinoa, water and 1 1/2 cups of almond milk in a medium saucepan over high heat and stir. Bring to the boil, reduce the heat to low and cook for 15-20 min until the quinoa is cooked through.
Whilst the quinoa is cooking prepare the almonds. Spread the almonds out on a baking tray and bake for 6-8 min. Remove from oven and whilst still warm chop. In a bowl mix together the warm chopped almonds with the maple syrup and sea salt.
Once the quinoa is cooked, remove from heat and mix through 1/2 cup almond milk.
Divide among 4 serving bowls, top with the salted maple almonds and drizzle with maple syrup.
Recipe NotesIf you have a crowd staying at your house and you want to cook this recipe for more people just remember the following ratio and you will always have delicious quinoa porridge: 1 part quinoa: 3 parts cooking liquid: 1/2 part serving milk
Whilst almond milk is delicious, healthy and dairy-free, you can use whatever milk you usually have at home in this recipe.