Recipe | Quinoa and oat porridge with ginger infused stewed fruit

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I have started most of my winter mornings this season with a bowl of porridge, it's what excites me in the morning enough to get me out of bed. You would think after having the same meal for breakfast for 3 months you would sick of it but porridge is one of those dishes that is insanely versatile and can be cooked in a number of different ways and oh the toppings you can choose from! Every morning I have something different - nuts, dried fruit, fresh fruit, seeds... we'll be here all night if I continue. This morning I added quinoa to my oats and topped them with stewed fruit - I love the nutty flavour and the texture that the quinoa adds. Stewed fruit is something we often have in our fridge and is great for breakfast, a snack with yoghurt or dessert with a crumble topping. 




I helped with the food over the weekend at a Slow Food conference that focused on changing the food system around the world highlighting the importance of focusing on seasonal, local and organic produce. There were a number of food producers from around Australia including people from the Wellington Apiary company that is responsible for this delicious honey. It's raw and pure honey and by far is the most delicious honey I have ever had the pleasure of eating. 

This is my basic porridge recipe but I have added quinoa. I find adding a rough sea salt brings out the flavours of the honey which help to sweeten the porridge in a way that isn't naughty. 

Quinoa and oat porridge for one 
1/3 cup unstabalised oats 
1 tablespoon quinoa
1/3 cup water
1/3 almond milk
1/2 tsp cinnamon
1/2 honey
1/2 vanilla essence
Pinch of salt

Place oats, quinoa, water and almond milk in a pot over a medium heat and bring to a simmer.
Turn down to a low heat and continue to stir for 10 - 15 minutes, adding in water or almond milk as you go if the mixture gets too stiff.
Once you reach a consistency you are happy with (some people have their porridge runnier than others I find) add in the cinnamon, honey, vanilla and salt and continue to stir for 2 minutes.
Place porridge in bowl and top with whatever you may wish adding in a dash of almond milk and possibly a sprinkling of brown sugar if you want to sweeten it up - I often have banana, stewed fruit, chopped almonds, dried fruit and natural yoghurt.

NOTE | You can use any kind of milk or substitute the milk for water 

Ginger infused stewed fruit
5 granny smith apples
1 bunch of rhubarb
1/2 cup dried apricots, chopped
1/2 cup dates, chopped
2cm piece of fresh ginger, roughly grated
1 cinnamon stick
1 cup water

Peel apples and slice them fairly thinly - about 4 pieces for each half of the apple.
Chop rhubarb into 3cm pieces.
Place all ingredients in a pot and bring to a rolling simmer then turn down to low for 10 - 15 minutes until fruit is soft. 
Store in sealed container in fridge for up to a week. 

Enjoy x 




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