Goldilocks Had the Right Idea
Summer porridge indeed. Porridge brings to mind Goldilocks, who thought ”baby bear’s bowl was just right and so she ate it all up.” I’d always wanted to have porridge when I was young, just like Goldilocks. However, it was never on the menu at our house, unless Quaker Oats counts. Well, I found a recipe for summer porridge at http://www.simpleprovisions.com.au) and it sounded intriguing. My eldest daughter has been espousing the merits of quinoa (pronounced “keen-wah”). I’ve had a box of quinoa in my cupboard for several months, waiting for the right recipe. This is such a simple recipe to whip up for breakfast, just two ingredients plus add-ons. Be sure to top it with your favorite healthy nuts, fresh fruit, and a drizzle of honey. I found the rice milk on the shelf at the grocery store. It doesn’t need to be refrigerated until opening. Quinoa has a somewhat nutty flavor and is not heavy like oatmeal, a good choice for summer.
As one would expect from me, it turns out that quinoa has many health benefits. The United Nations has declared 2013 to be “The International Year of the Quinoa”. It has been singled out as a food with “high nutritive value, impressive biodiversity, and an important role to play in food security world-wide.” Quinoa has anti-inflammatory phytonutrients and heart-healthy fats. It is a complete source of protein, unlike whole wheat, and provides twice the amount of calcium. It does look like a grain but is not a cereal grass. Surprisingly, it is in the same food family as spinach, Swiss chard, and beets. Quinoa comes originally from the Andes region in South America where it was a mainstay in the Inca diet. Look for a savory recipe with quinoa soon!
• Store it in an airtight container. It will keep for three to six months in the refrigerator.
• It’s a good idea to rinse it in a fine-meshed strainer to remove any bitter taste that might remain after milling.
• To cook quinoa, add one part grain to two parts liquid.
• It is perfect for a gluten-free diet.
Summer Porridge with Nuts and Berries
1 cup quinoa
2 cups rice milk
Handfull of pecans, chopped
Handfull of berries
Rinse quinoa in a fine-meshed strainer and place in saucepan with rice milk. Bring to the boil then reduce to a simmer for 15-20 minutes, until the quinoa has soaked up the liquid and turned translucent. Serve with pecans, raspberries and a drizzle of honey.
I love responses to my posts. Don’t be shy! You will need to click on an individual post to find the reply box for that post. Looking forward to hearing from you. ( Your email address will be requested, but will not be made public to anyone.