Having only delved into the pleasures of quinoa recently, more adventures were needed; cue quinoa porridge with maple and brown sugar.
Ideal to start a bleak winter’s morning with, this rich and decadent breakfast treat will set you up with a smile and a song for the whole day. Beware of seconds though, it is almost too much deliciousness.
- 1 cup quinoa
- 2 cups milk, plus more for serving
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon of cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup chopped almonds
- Rinse the quinoa in sieve under running water, as this rids it of residual bitterness.
- In a heavy-bottomed saucepan of medium size, pour 2 cups of milk. Heat over moderate flame (woe to those who have no flame) and stir constantly with a wooden spoon. Gently scrape the bottom of the pan intermittently to avoid a crust forming. Continue to stir until the milk begins to simmer. Do not raise the heat, even if you are getting impatient, as it will burn easily.
- Once the milk is simmering, pour in the drained quinoa and salt and combine well. Allow the quinoa to come to a gentle boil. Cover the pan with a lid, leaving it askew slightly to vent. Let the quinoa cook at a low simmer for about 10 minutes.
- Next, stir in the brown sugar, maple syrup and cinnamon. Replace the lid and and simmer for a further 10 minutes. Check and stir periodically until most of the liquid has been absorbed ad the quinoa is tender. Reduce the heat if it is getting too out of control. Add more milk if the pan becomes too dry before the quinoa is fully tender. When done, the consistency should resemble a regular oat porridge. Remove from the heat and stir in the vanilla extract.
- Serve in bowls and garnish with a sprinkle of brown sugar and a handful of chopped almonds.