This thick, fruity, quinoa porridge uses freshly grated ginger and turmeric. The spices may seem a little unusual for breakfast, but the flavor of these antioxidant spices make for a delicious change to start the... day with, especially if dealing with taste changes during chemo. It’s also a very tasty way to use up cooked quinoa. Use 2% milk, as the fat in it should help to make the turmeric more bioavailable. For a vegan version, use your milk of choice. Add toasted nuts to the porridge for their healthy fats and extra protein. To up the health ante even higher, try using toasted walnuts instead of almonds for some omega-3 fats.
In a small pot over medium-high heat, add the quinoa, milk, and a pinch of sea salt. Stir to mix. Add the cranberries, dates, grated ginger root, and turmeric. Stir again. Bring to a boil, cover, and turn the heat down to low. Cook for 5 to 8 minutes, stirring from time to time. For a thicker porridge, crack the lid.
Stir in the grated apple. Mix well. Cover and cook 2 to 3 minutes more. Add the blueberries and stir to mix. Cover, turn off the heat, and let sit for 2 to 3 minutes while you toast the nuts.
To dry toast the nuts: Heat a small heavy frying pan over medium-high heat. Add the nuts and cook, shaking until they are a light golden color — about 2 to 3 minutes. As soon as they are pale gold, turn off the heat, as there will be enough heat left to finish the toasting.
Serve the porridge in bowls with sprinkled with nuts and either with a dollop of plain Greek yogurt, if using, or with extra cold milk poured over it.
Chef Tips
If cooking the quinoa from scratch, in step 1, add ⅔ cup quinoa + 1 cup of water + 1 cup of the milk. Add the salt, dried fruits, and spices. Bring to a boil, cover, and cook 15 to 20 minutes over low heat. Add a little more milk if it looks dry. Carry on with step 2 as above.
If fresh turmeric is not available, use ½ teaspoon powdered turmeric instead.
In general, 1 small apple yields 1 cup of grated apple.
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