Most things such as beans and seeds take 3-5 days of sprouting before they’re ready to eat. But quinoa only takes a day, any longer and the little sprouts (in my opinion), get a little long and ‘hairy’ feeling in your mouth. So basically, I soak 1 cup quinoa overnight in plenty of water, drain the next morning, place it into a sieve set over a bowl, top it with a glass lid and place in on the windowsill (in the light but out of direct sunlight) and let it sprout for the day before cooking the grains that evening. To cook I add one cup of water to the grains in a pan, cover with a lid, bring to the boil, reduce to a gentle simmer and cook for 15 minutes. I then set it aside with the lid on for 5 minutes, before fluffing up with a fork. Once cooked the sprouted grains will happily keep in a glass jar in the fridge for 4-5 days or can be frozen for up to 3 months.
On these cool winter mornings having a little prep already done beforehand really does make life so much more bearable. In the morning I simply pop a little cooked sprouted quinoa in a pan with a touch of milk, salt and a little ghee or coconut oil (adding a little fat to grains also makes them more digestible) and then cook until creamy. This gives me just enough time to pull some blackcurrants from the freezer, pop them into a pan with a little splash of water and cook for 2-3 minutes until just warmed through and starting too releaase their juices. I usually sweeten them once off the stove with a touch of honey, but maple syrup or brown rice syrup would do also, or no sweetener at all.
I love using frozen blackcurrants throughout the year in smoothies and in dishes such as this. Mostly because they are one of the few NZ-grown ‘berries’ available frozen (I use this brand) but also for their beautiful tart flavour and high Vitamin C content. If unavailable where you live, simple substitute for any other locally grown berry. This recipe can also easily be made with just regular cooked (unsoaked/unsprouted) quinoa, see this post for cooking instructions.
Per serve
1 cup of cooked sprouted quinoa (see post for details)
1 cup milk or your choice (I use rice milk usually)
Pinch fine sea salt
A little dab or ghee or virgin coconut oil
1/2 cup frozen blackcurrants
1/2-1 teaspoon sweetener, honey/maple/brown rice syrup
Place the quinoa, milk, salt and ghee/oil into a small saucepan and bring to a simmer. Add a touch of water or more milk if you think it needs it and cook until warmed through and slightly creamy.
Meanwhile, place the blackcurrants in another small saucepan, add a splash of water, cover with a lid and simmer 2-3 minutes or until just warmed through and starting to release their juices. Remove from the heat and add sweetener.
Transfer porridge to a large bowl and spoon over the compote. Serve piping hot.
9 Responses
Hi Emma!
I really dislike red and white currants but the black ones are magical, aren't they? Make a good compote for sure! xo Lisa
Gorgeous photos <3
I must try that it sounds great. I usually have porridge made with oats, millet and chia seeds, I always use the same brand of blackcurrants as they are Kiwi but cook them with apple instead of using a sweetener.
This looks delicious!
I really want to try it.
Your book just arrived in the post today…. it is really beautiful and inspiring!
It feels like a book where I want to try every recipe
Oh, yum! <3
I love your pictures, they are amazing! This looks like a super nice porridge as well- my favorite food! 🙂
I like rice porridge during cold days, especially chicken porridge. I guess sweet porridge would be really nice too, but also thinking it is nice if can serve this chilled during hot days. 🙂
YUM!!! This looks so delicious 🙂 and perfect as the weather gets warmers xx http://www.reneesexton.co.nz