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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 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

Serves 2


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.

8 Comments Post a comment
  1. Glad you enjoyed it Sue! Gorgeous photos.
    (The correct address for my blog is

    July 3, 2012
  2. Guido Antonio Donna #

    great blog. I enjoy reading it and really like the healthful suggestions you have.
    keep up the good work.

    July 3, 2012
  3. Cindy #

    I haven’t wanted to cook hot cereal this summer, but who can resist fresh berries, and quinoa is such an awesome grain. This recipe looks downright tasty and as soon as our temperatures get out of the 90 to 100+ range I will be cooking summer porridge for breakfast.

    July 12, 2012
    • Hi Cindy,

      Thanks for visiting. I bought some quinoa to bring up here, so we can have it when you come.


      July 13, 2012
  4. Sofia #

    Who’s this Guido dude? Likely some hot Italian you have stashed away?

    July 12, 2012
    • Hi Sofia,

      Actually he is stashed away – at home. Eat your heart out!


      July 13, 2012
    • Hi Sofia,

      Actually he is stashed away – at home. Eat your heart out!


      July 13, 2012

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