Healthy Quinoa and Fruit Breakfast Porridge

Porridge does not induce visions of delicious food but oh lala a warm bowl on a cold morning is soooo comforting.
Because I often get asked for gluten-free ideas, particularly for breakfast, I’ve been playing with quinoa options. The result perfectly fits the dictionary description of porridge.

1. a food made of oatmeal, or some other meal or cereal, boiled to a thick consistency in water or milk.

The way to take porridge from boring bland to something to look forward to by adding in fruits. Here are some ideas to start; the options are innumerous – let’s play with flavor and textures and know that with variety we get a broader range of nutrients.

Variations
After spooning quinoa porridge into a bowl add mix-in of choice
Banana Berry: 1 sliced banana, 1/2 cup blueberries (or any berry).
Carrot Cake: 1 grated carrot, 2 tablespoons coconut, 2 tablespoons chopped pecans (or other nut)
Apple Pie: 1 chopped apple, 1/4 cup chopped walnuts
Pumpkin Pie: add 1/2 cup pumpkin puree and
Customize! Using whatever fruits — apples, peaches, nectarines, oranges, mango, raspberries, strawberries, blueberries or whatever you have in your fridge — and nuts or seeds – walnuts, almonds, pumpkin – on hand.

Use leftover quinoa to make breakfast in minutes. Simply warm up 1/2 cup milk in a saucepan, add 1/2 cup cooked quinoa. Stir occasionally, adding milk to preferred consistency, until it’s warm Serve with toppings of choice per above variations.

Healthy Quinoa and Fruit Breakfast Porridge
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Servings
2 servings
Servings
2 servings
Healthy Quinoa and Fruit Breakfast Porridge
Print Recipe
Servings
2 servings
Servings
2 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Place quinoa, cinnamon stick and 2 cups milk in a saucepan.
  2. Bring to a boil, immediately turn down heat to simmer and cover.
  3. Stirring occasionally, cook for 20 minutes, until quinoa is uncurled and soft.
  4. Add milk to the desired consistency. Sweeten to taste with maple syrup or honey.
  5. Top with fruit and nuts. Apple Pie: 1 chopped apple, 1/4 cup chopped walnuts
  6. Banana Berry: 1 sliced banana, 1/2 cup blueberries (or any berry).
  7. Carrot Cake: 1 grated carrot, 2 tablespoons coconut, 2 tablespoons chopped pecans (or other nut)
  8. Pumpkin Pie: add 1/2 cup pumpkin puree and Customize!
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Moroccan Chicken Tagine with Apricots and Almonds

An authentic tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire, or bed of charcoal.

I don’t have an actual tagine ceramic pot, but I LOVE making tagine stews. The flavors are a feast, with the added bonus that the flavor compounds in spices are powerful antioxidants.

Tagine dishes are slow-cooked savory stews, typically made with meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.

Although tagines are usually served on their own, I like to serve this over quinoa or couscous along with a green salad.

Chicken Tagine with Apricots and Almonds
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Servings
4 servings
Servings
4 servings
Chicken Tagine with Apricots and Almonds
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Stir together ground cinnamon, ginger, turmeric, pepper and salt in a small bowl.
  2. Heat olive oil in skillet over moderate heat, add onion and sauté until it begins to turn translucent. Add mixed spices and chopped garlic, mix 2 minutes.
  3. Add 3/4 cup water, mix. Add chicken, cinnamon stick and apricots. Tie cilantro in a bundle, add to pot.
  4. Cover and simmer 25 – 30 minutes.
  5. Meanwhile, heat 1 tablespoon olive oil in a small skillet over moderate heat and cook almonds about 2 minutes just until golden. Cool and coarsely chop.
  6. Discard herbs and cinnamon stick; serve chicken with almonds sprinkled on top.
Recipe Notes

Modified from Epicurious: Chicken Tagine with Apricots and Almonds

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