Wintery Quinoa Porridge

Occasionally, throughout the year and to my considerable delight, freezer items will get shuffled or used; revealing bags of wild, Alaskan mountain blueberries that Todd and I picked in autumn.

Like a reticent squirrel, I stash the berries in the back of the freezer, praying they will tide us over until next fall when we'll continue the tradition of picking them all over again. Usually, come August, I realize I have barely touched them and find myself working the blueberries into a many number of dishes. It's similar to my obsession with  hoarding bath luxuries (I don't even take baths!) like the flowery bubbles, salts, and fragrant fizzies. I keep them stowed away "saving" them for a worthy occasion. Alas, they never get used and I end up throwing them away 10 years later when I eventually find the dust-covered derelicts. 

This will not happen with my blueberries. They will not become freezer-burnt. I shall be better about using them throughout the entirety of the year. I shall deem them worthy of everyday smoothies and oatmeal. Okay, maybe not the smoothies yet...I shall make more pies. I shall celebrate the little buggers, instead of suffocating them with love. 

So, while excavating a bag of the blueberries from the back of the freezer, I also discovered some rhubarb I picked and froze a few months ago. Huzzah! And just like that, this winter-inspired quinoa porridge just fell right into place! 

A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds. 

You're going to want to save this one for Saturday morning! Oh Saturday...you can't come soon enough.

Did I tell you we finally got snow?! We actually when on a night ski yesterday. Do you night ski too?

Wintery Quinoa Porridge

A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds. NOTES: Feel free to use any combination of nuts and seeds you like. Toasting them is an extra step, but well worth it!

Yield: 4 servings

Ingredients

• 1 cup quinoa, dry (I like red)
• 1/2 cup nut/seed mixture, chopped (I used pecans, walnuts, sunflower seeds, and sesame seeds)
• 3/4 cup non-dairy milk
• 2 Tbsp. peanut butter
• 1-2 Tbsp. maple syrup
• 1 Tbsp. lemon juice
• 1/2 tsp. alma powder (optional)
• 1/2 tsp. vanilla extract
• dash of freshly ground nutmeg
• small pinch of kosher salt
• 1 1/2 cups frozen, wild blueberries
• 1 cup frozen, chopped rhubarb
• 1/2 pomegranate, seeded (about ½ cup of seeds)

Cooking Directions

1. Bring a medium pot of water to boil with the quinoa. Reduce to a simmer and cook for about 15 minutes, uncovered. Drain all the water from the pot, leaving the quinoa.
2. Meanwhile, over medium heat, toast the nuts and seeds in a sturdy frying pan until fragrant, about 3-5 minutes.
3. Add all the remaining ingredients to the quinoa, including the nuts and seeds, but excluding the berries. Stir well until the peanut butter is completely incorporated.
4. Now, add the berries and over low, heat the porridge until the berries are warm.
5. Serve with an additional splash of non-dairy milk and/or maple syrup.

Dutch Word of The Day

Porridge --> brij (bray)

Good Deed of The Day

Did you guys see that the very first vegan butcher shop is opening up in Minneapolis?! So cool! If I'm ever in the Twin-Cities...check it out more here. 

Blueberry Pie Quinoa Porridge

Real quick, I have a little eco tip! I hate getting phone books. Who uses phone books anymore, seriously!? No really, I want to know. It's absurdity. Anyways, you can opt out of receiving them and it just takes a minute, truly. So if you have phone book recycling guilt, just opt out here. And now, a confession. Red quinoa isn't my friend anymore. It was a short relationship. Every time I try to make it, it boils over, a problem I never had with good ol' regular white quinoa. Also, I do not like it's texture. It's like munching on soggy packing peanuts. This is, of course, just my opinion. 

Last night, after the umami bomb, I felt like something sweet for dinner. Sweet, but still healthy, so I made some quinoa porridge. It's like steel cut oats, but quinoa instead. It's healthier, heartier and a complete protein! Also, it's just so rustic and lovely. 

This quinoa porridge is a healthier take on blueberry pie and oatmeal! It's a little bit chewy, lovingly spiced, and speckled with plump, tart blueberries. The sweetness is cut through with a little lemon zest and topped with crunchy walnuts, pecans and chia seeds for some extra protein.  

Blueberry Pie Quinoa Porridge 

Serves 1-2

• Porridge:
• 1/2 cup dry red quinoa
• 1 1/2 cup non-dairy + additional (soy milk)
• 1 tsp. ground cinnamon
• 1/2 tsp. vanilla extract
• 1/4 tsp. kosher salt
• 1 1/2 Tbsp. maple syrup
• grating of fresh nutmeg
• 1 tsp. chai latte powder (optional)
• heaping 1/4 cup frozen or fresh blueberries
• Toppings:
• 1/4 cup chopped nuts (I used pecans and walnuts)
• sprinkling of chia seeds
• lemon zest, to taste
• fresh lemon squeeze, to taste

In a medium saucepan, combine all the porridge ingredients except for the blueberries. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Allow to cook for about 15-20 minutes, stirring occasionally and ensuring that it doesn't foam over. The quinoa should be the consistency of  wet oatmeal when done.

Remove from heat and stir in the blueberries, allowing them to warm up for a few minutes, especially if they're frozen. 

Adorn with toppings, to your taste preference. I'm not a big lemon zest person, so I only use a little bit. 

Add a little additional milk if you like, and serve warm!

A delightful breakfast, or if you're like me...dinner!

Singing along to Young the Giant – Cough Syrup

[yumprint-recipe id='62']