Quinoa Porridge

A welcome alternative to oatmeal, this quinoa porridge can be cooked drier or moister, depending on your preference. And why not top with Concord grapes – that are so tasty and have such a short season in September. The optional creme fraiche turns the texture into a silken delight.

Serving size

⅔ cup

Makes

2

Ingredients

½ cup quinoa

1 cup water

2 tablespoons dried fruit (dates, apricot, cranberries etc.), chopped

2 tablespoons nuts (almonds, walnuts, hazelnuts, etc.), chopped

½ tablespoon maple syrup

1 tablespoon Concord grapes, berries or other fruit (optional)

1 tablespoon crème fraiche (optional)

Nutrition Info

Makes:Serving size: ⅔ cup

Calories

302

Fat

7 g

Saturated Fat

0 g

Cholesterol

0 mg

Carbohydrates

55 g

Sugar

23 g

Fiber

6 g

Sodium

4 mg

Calcium

49 mg

Phosphorus

238 mg

Potassium

474 mg

Instructions

  1. Fill a medium saucepan with quinoa and water.
  2. Add the dried fruit and heat until the water comes to a boil.
  3. Reduce the heat and cook about 10-15 minutes until quinoa is softened. (Add a couple tablespoons more water if you want a moister, porridge-like texture.)
  4. Stir in the chopped nuts and remove from heat.
  5. Divide mixture into 2 serving bowls. Drizzle the maple syrup over the porridge in each bowl.  Add sliced Concord grapes or fresh berries for extra antioxidants and a spoonful of crème fraiche to each bowl, if desired.
  6. Mix well and enjoy!

 

Recipe contributed by FamilyCook Productions

You can reheat leftovers in a crock pot with a bit of water, steam for 3 minutes or in a microwave. Add maple syrup and creme fraiche after reheating.