Perfect breakfast porridge
If you're anything like me, you have always wondered: "What should I eat for breakfast?" It's a question of the ages. Here is the perfect answer for you. Makes one serving.
1/4 cup rolled oats (not steel cut, not instant---what's wrong with you?)
1/4 cup quinoa (rinsed and soaked, as appropriate)
1/2 cup milk (whole is best, you can substitute soy milk if it's tasty soy milk)
2/3 cup water (or thereabouts)
dash of salt (sea salt from your ramekin)
sugar to taste (I like about two teaspoons of brown sugar)
Throw all of that into a pot and simmer for a while, stirring occasionally. You'll know it's done when the grains of quinoa look like little cells with tiny curly flagella. (It will take longer to cook than oatmeal alone, maybe 12-16 minutes.) The porridge will be pretty viscous---you can use more water if you prefer your porridge on the soupy side. Add cinnamon and, I dunno, some fruit or something at the end.
"This looks like fake vomit from the set of a science fiction movie," you will say. "But it is delicious. Why is it so delicious." The answer is that it starts with the only way to make truly flavorful oatmeal: by cooking it with milk! The quinoa adds a needed bit of tooth and nuttiness. With whole milk, this dish weighs in at about 300 calories per serving, but the quinoa packs a protein punch, so you're getting your calorie's worth. I wouldn't start a day any other way.
1/4 cup rolled oats (not steel cut, not instant---what's wrong with you?)
1/4 cup quinoa (rinsed and soaked, as appropriate)
1/2 cup milk (whole is best, you can substitute soy milk if it's tasty soy milk)
2/3 cup water (or thereabouts)
dash of salt (sea salt from your ramekin)
sugar to taste (I like about two teaspoons of brown sugar)
Throw all of that into a pot and simmer for a while, stirring occasionally. You'll know it's done when the grains of quinoa look like little cells with tiny curly flagella. (It will take longer to cook than oatmeal alone, maybe 12-16 minutes.) The porridge will be pretty viscous---you can use more water if you prefer your porridge on the soupy side. Add cinnamon and, I dunno, some fruit or something at the end.
"This looks like fake vomit from the set of a science fiction movie," you will say. "But it is delicious. Why is it so delicious." The answer is that it starts with the only way to make truly flavorful oatmeal: by cooking it with milk! The quinoa adds a needed bit of tooth and nuttiness. With whole milk, this dish weighs in at about 300 calories per serving, but the quinoa packs a protein punch, so you're getting your calorie's worth. I wouldn't start a day any other way.