Quinoa Breakfast Porridge

by LEON BOUTEILLER

This week’s recipe takes inspiration from our favorite cafe on Cape Cod, Sunbird. Typically it would be served at breakfast but could be served anytime one might want a warm and comforting meal or even as dessert with a few adjustments. I am also inspired by other recipes included in my own experimentation.

The basis for this is the pseudo cereal quinoa, an herbaceous annual flowering plant related to spinach and amaranth. Quinoa is native to the northwestern region of South America and produces seeds used as grains. Generally there are three colors available: red, white and black. The seeds have a coating that contains saponins, a bitter element that needs to be removed. Most quinoa available commercially has had the saponins removed and is ready to prepare for the table. A quick rinse in cold water is often recommended. Quinoa is a highly nutritious food source, cultivated by Native Americans for over 7000 years. It is now grown in over 70 countries around the world. Quinoa is high in protein, dietary fiber, B vitamins and is a significant source of several minerals. It is versatile and can be used much like rice and as a gluten free flour substitute.

The recipe is simple. It relies heavily on garnishes which can be substituted with many other choices you may have on hand. It can also be entirely vegan by substituting an alternative to the honey or eliminating the additional sweetener altogether.

QUINOA BREAKFAST PORRIDGE

Ingredients:

  • 1 cup quinoa, any color or mixed colors

  • 2 1/2 cups water, divided

  • 1/2 teaspoon salt

  • 1 tablespoon coconut oil

  • 14 ounce can unsweetened coconut milk

  • 1 cup pickled cranberries, recipe to follow

  • 1 cup pitted and chopped dates

  • 1 cup roasted, unsalted cashews

  • 1/2 cup toasted large coconut flakes

  • 2 tablespoons chopped candied ginger

  • 1 or 2 tablespoons wildflower honey, depending upon your sweet tooth

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon pure vanilla extract

Method:

  • bring 2 cups water to a boil and then stir in the coconut oil, salt and the quinoa. Bring to a simmer, then cover with a tight fitting lid, reduce the heat to low and cook for 15 minutes.

  • stir in the coconut milk, 1/2 cup water, dates, candied ginger, cinnamon and honey

  • bring back to a simmer and continue to cook for 5 to 10 minutes or until it thickens slightly and the quinoa is very tender. Stir in the vanilla and remove from the heat

Pickled Cranberries:

  • 1 cup dried, sweetened cranberries

  • 3/4 cup water

  • 1/2 cup cider vinegar

  • 1 tablespoon sugar

Method:

  • bring to a boil the water, vinegar and sugar

  • put the cranberries in a heatproof container and pour the boiling liquid over the berries

  • let cool, then drain the cranberries and discard the remaining liquid

For Service:

  • divide the porridge evenly into four serving bowls

  • garnish each serving with the pickled cranberries, cashews and toasted coconut flakes

  • serve immediately to your hungry guests

I hope this is a satisfying alternative to the usual breakfast porridge. Almonds, walnuts, pistachios and pumpkin seeds may be easy substitutes for the cashews. Raisins can sub for cranberries. I like the pickled aspect of the cranberry preparation for it provides a contrast to the sweetness of this dish.

A great way to start your day. Enjoy!

Leon G. Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community and is presently the Executive Working Pastry Chef at The Fife ‘n Drum in Kent. He is married to Patrice and lives in Cornwall with a Greater Swiss Mountain Dog named Banjo and two rescue cats named Ricky and Lucy.

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