Right now, I’m whipping up a little “Whole Grain booklet” for our Jr. Iron Chef Event at Mount Kisco Child Care later this week. This breakfast porridge is made with one of my all time favorite whole grains, quinoa.
Quinoa (pronounced KEEN-WAH) is a high protein grain with a fascinating history. But what really matters to me is that it’s easy to cook and it tastes great. If you’re a nutrition nerd, you’ll be happy to know it is super high in protein, iron, calcium and is gluten free.
I like to make this for breakfast either on the stove or in my groovy Japanese rice cooker. Enjoy!
¾ cup quinoa, rinsed
1 ½ cups water
1 cinnamon stick, or ½ teaspoon ground cinnamon
2 tablespoons maple syrup
¾ cup (about ½ can) coconut milk
¾ cup almond milk
¼ cup raisins
¼ cup walnuts, chopped
Add the quinoa, water, salt, and cinnamon to a pot and bring to a boil. Turn the heat down to low and simmer while covered for 15 minutes.
Add the maple syrup, coconut milk, and almond milk. Continue to simmer uncovered for 10 minutes. Stir in the nuts and raisins and allow to sit for another 10 minutes before serving. The porridge will thicken as it cools.
