Monday, November 19, 2012
I've just returned back to Perth after a very last minute and incredibly sad journey back home to NZ to farewell my Grandad. It doesn't happen often but I'm actually a little lost for words. So much has happened in the past week since his passing and I need a little more time to get my thoughts into words before I pour them out all over this page. So in a bid to simplify things a tad on my behalf I thought it might be nice to share a little breakfast recipe that was part of an article I wrote recently for Allergy Today magazine.
Amongst many other things, going home meant I got to see the article for the first time, as I had a copy wating for me at my sisters house which was pretty exciting! In the article I also shared one of my all time favourite rice noodle salad recipes, a version of this double chocolate vegan cookie recipe from awhile back, and a little about the story behind why we eat gluten and dairy-free. If you've read the article yourself I so hope you enjoyed it.
As far as the porridge recipe goes, if you have not yet been enlightened to the wonders of quinoa porridge now would be the perfect time to rectify that. I eat versions of this porridge all winter long and when the weather warms and spring brings us berries and rhubarb there isn't a more perfect way to start the day than with a big bowlful of this steaming quinoa goodness. I usually cook up a big batch of quinoa, which will keep in the fridge for around 3-4 days if it's not used up beforehand. The compote can be made in advance too, simply store in the fridge and warm through to serve. Too easy. xx
Quinoa porridge with roasted strawberry rhubarb compote
The best thing about this quinoa porridge is that it can be pre-prepared in advance to save on time in the morning. To make this nut-free, simply omit the toasted almonds from the top and make sure you use a nut and dairy-free milk, like coconut or rice milk.
1 cup quinoa
1 1/2 cups water
2 cups dairy-free milk of your choice, I like to use coconut, almond or rice milk
1-2 cups water, extra
honey or maple syrup, to taste
1/4 cup toasted almonds, roughly chopped, optional
250g rhubarb, cut into 3cm lengths
250g punnet strawberries, hulled and halved if large
zest and juice 1 orange
1/4 cup runny honey
Preheat oven to 200C/395F.
Bring the 1 1/2 cups of water to the boil in a medium saucepan. Rinse quinoa well to remove the saponin, a bitter protective coating then drain. The easiest way to do this is to put the raw grain into a fine mesh sieve and rinse under running water, then set aside to drain while the waters coming up to the boil. When your waters boiling, add the rinsed quinoa, cover and turn down to a gentle simmer and cook for 12 mins or until the grains become translucent, the water is absorbed and an unusual outer white ring shows. Remove from the heat and fluff up with a fork. At this stage you can carry on with the recipe or cool the quinoa before storing in the fridge for up to 3 days.
To make compote; combine rhubarb, strawberries, orange juice and zest and honey in a medium bowl and stir to combine. Transfer to a rimmed oven tray, spread out in a single layer and roast in the oven for 20-25 minutes or until rhubarb is tender. Remove from the oven and transfer to a glass container to cool slightly.
To make porridge place cooked quinoa, milk of your choice, and 1 cup of extra water into a medium saucepan. Bring to the boil, reduce heat and simmer for 10 minutes, stirring often and adding more water as needed until mixture is creamy. Sweeten to taste with honey or maple syrup. Divide between 4 bowls, top with a dollop of compote and sprinkle with toasted almonds.
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