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(8 votes, average: 4.38 out of 5)
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This thick, fruity, Easy Quinoa Porridge with Golden Milk uses freshly grated ginger and turmeric, spices that may seem a little unusual for breakfast, but I can assure you that the flavor this light infusion of antioxidant spices gives this dish makes for a delicious change to start your day with, especially if you’re dealing with taste changes during chemo. It’s also a very tasty way to use up cooked quinoa. We use 2% milk to make the porridge with as the fat in it should help to make the turmeric more bioavailable to you, but without it this dish is vegan, so please use the milk of your choice. And since I always add toasted nuts to porridge for their healthy fats and extra protein, if you want to up the health ante even higher, try using toasted walnuts instead of almonds for some extra omega 3s. Enjoy!
Preparation
- In a small sauce pot over a medium high flame, add the quinoa, the milk, and a pinch of sea salt. Stir to mix. Add the cranberries, dates, the grated ginger root and the turmeric. Stir again. Bring to a boil, cover and turn the heat down to low. Cook for 5-8 minutes stirring from time to time. For a thicker porridge, crack the lid.
- Stir in the grated apple. Mix in well. Cover and cook 2-3 minutes more. Add the blueberries and stir to mix. Cover, turn off the heat and let sit for 2-3 minutes while you toast the nuts.
- To dry toast the nuts: heat a small heavy frying pan over a medium high flame. Add the nuts and cook shaking until they are a light golden color – about 2-3 minutes. As soon as they are pale gold, turn off the flame 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.
Ingredients:
1 1/3 cups cooked quinoa (see Ann’s Tips)
1 cups 2% milk
pinch of sea salt
2 tablespoons cranberries
3 dates, pitted and chopped
1 teaspoon freshly grated ginger root, or to taste
1/2 teaspoon freshly grated turmeric root (see Ann’s Tips)
1 cup grated apple
1/3 cup fresh blueberries (optional)
2 tablespoons sliced almonds, dry toasted
Plain greek yogurt for serving ( optional)
Nutritional Information
Calories
382 cals
Fat
9 g
Saturated Fat
2 g
Polyunsaturated Fat
3 g
Monounsaturated Fat
4 g
Carbohydrates
70 g
Sugar
38 g
Fiber
9 g
Protein
12 g
Sodium
126 mg
*per serving
Ann's Tips and Tricks
If you are cooking the quinoa from scratch, in step 1, add 2/3 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 15-20 minutes over a low flame. Add a little more milk if it looks dry. Carry on with step 2 as above.
if you can’t find fresh turmeric, use 1/2 teaspoon powdered turmeric instead.
1 cup grated apple = 1 small ‘school boy’ apple.
