Fall
Quinoa and Oat Breakfast Porridge
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6 Reviews
Elle T.
May 25, 2017
Yum, this is a keeper! My quinoa was leftover from dinner the night before and I had cooked it with a fresh bay leaf and a spiral of peel from a whole lemon (I think I read about doing this in one of Maria Speck's whole grain cookbooks), so it paired really well. I would consider using two cardamom pods and a whole bay leaf in the milk next time. Would also definitey be into stirring this as a cold porridge into yogurt on a hot day... with some crunchy toppings and berries of course. So many possibiilites! :-)
Alexandra S.
May 25, 2017
So happy to hear this, Elle! I think a cold bircher muesli type thing with this infused almond milk and lots of crunchy toppings would be SO good. Your quinoa sounds delish!
Katie H.
May 19, 2017
Would it work to make this in bulk and re-heat each morning? thanks!
Alexandra S.
May 19, 2017
Yes! In fact, when Jean passed along the recipe, it called for making a big batch each of the infused almond milk, quinoa, and oats. To order, you combine the oats and quinoa in a pan with the infused almond milk, and then you had more to individual serving bowls (as described in the recipe here). Hope that helps!
frecklywench
May 18, 2017
SO excited to try this! I just discovered non-oatmeal porridges this winter, and it has been truly a life-changing event.
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