Thursday, December 6, 2012

Goldilocks' Quinoa Porridge

Goldilocks’ Quinoa Porridge


Serves 4-6 (makes 6 cups porridge) 

If I were Goldilocks, this is what I would have hoped the Three Bears were eating for breakfast on that fabled morning. I may, debatably, like this even more than oatmeal, which I love! I first ate this in Manhattan at the Peace Food Vegan Café on Amsterdam and 82nd Street after Stan took the train to New Haven, CT for a meeting.  Stan and I liked the food there so much, we ate there three times. On the next trip to NYC Gwen ate there twice a day while Stan was at meetings in Midtown.

Not only do you get 8 grams of protein and some iron in a 1-cup serving of quinoa, it’s also a good source of magnesium, phosphorus and manganese.  1 cup uncooked quinoa = 3 cups cooked.

1 C quinoa, uncooked (or 3 C cooked—heat it if using cold leftovers)
2-3 TBL coconut oil (the bigger amount if it’s really cold outside)
2 C water for boiling quinoa
¼ to ½ tsp salt
2 bananas
4 C almond or rice milk
Pinch of cinnamon

8 thin slices of bananas, approx.
toasted walnuts, chopped (soak in water before toasting)
Date nectar, agave or maple syrup

  1. Standard way to make quinoa: Measure quinoa and put into a fine-mesh strainer.  Rinse quinoa in a mesh strainer for at least a minute or so.  Rub and swish the quinoa with your hand while the water is running through it.  This removes the natural saponin coating that makes quinoa taste bitter or soapy. Drain well.
  2. Into a medium saucepan, add drained quinoa and a teeny bit of coconut oil.  Dry and toast the quinoa in the oil over medium-high heat, stirring constantly, until water evaporates.
  3. Add water and salt to the quinoa and bring to a rolling boil (adding more water makes it too waterlogged).  Lower the heat and cover the pan with a lid. Simmer, covered, for 20 minutes. Turn off heat and let stand covered for 5 minutes.  Fluff and it’s ready to eat or make porridge:
  4. To make porridge: Drain off any excess water if there is any, add the coconut oil and sliced banana. Add milk and heat on through on stovetop.
  5. Blend in pan with an immersion blender, or Put hot quinoa, coconut oil, banana and milk into the blender and blend.
  6. Pour into bowls, garnish with very thinly sliced bananas and eat! 
  7. Optional:  Garnish with a spiral design of sweetener on top of porridge (run a toothpick through it toward the center to make a pretty design—like spokes on a wheel) then pile a few walnuts in the middle.  Have extra milk on the table for those who like more milk on their porridge.  It doesn’t need extra sweetener, but if there is a sweet tooth at the table, pass some agave.
*81st street is a great location to stay in NYC because it’s quiet, right next to Central Park for daily walks or people watching, the Natural History Museum, and the Metropolitan museum on the other side of the park. The subway stop at the end of the block can take you into the busier part of the city, or Brooklyn (to visit Jeff and Alyssa!), any time.

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