A little while back, I created an overnight oats recipe using quinoa flakes. Since then, I’ve really enjoyed playing with quinoa flakes more, and coming up with fun variations for porridge. This version is a stove-top porridge, although you can definitely make it into an overnight oat recipe by foregoing the stove and adding a bit more liquid.
My favourite thing about porridge is its versatility. It’s so easy to flavour as you like, keeping your weekday morning routine interesting and nutritionally diverse. Changing up the grain is just one way that you can diversify your porridge. I’m really enjoying quinoa flakes these days, mainly because they mimic the texture and flavour of rolled oats, and are incredibly healthy! Quinoa flakes contain all the same benefits of whole-grain quinoa; loaded with fiber, iron, magnesium and riboflavin, quinoa is a nutritional powerhouse loaded with protein and complex carbohydrates. It’s the perfect food to give you a much needed energy boost first thing in the morning.
I sweetened my porridge with yacon root syrup. You can definitely change the sweetener to suit your own tastes and nutritional requirements- maple syrup, brown rice syrup and even honey (if you eat it!) are all excellent options as well. Coconut milk and cream hydrate the flakes and add a pleasant creamy texture to the finished porridge.
I’ve been loving rhubarb all summer, and have been using it any chance I get as the season comes to an end. Although rhubarb can be quite tart, I find that it has a pleasing crunch and acidity when offset by the creamy porridge. To retain its nutritional value, I cooked it on a low setting with just a small amount of water and some yacon syrup to sweeten it. Cook it just until tender, it shouldn’t take longer than 5 minutes. The rhubarb can be prepared up to two days in advance, and kept in the fridge until ready to use.
If you eat bee pollen, this is an excellent opportunity to use it! I love its bright yellow colour, sweet flavour and bold scent of honey. If you don’t know about bee pollen, you have been missing out! It’s actually so healthy, the German Federal Board of Health just recently declared it to be a medicine! It’s full of vitamins, minerals, proteins, lipids and fatty acids, making it an incredibly beneficial food. Bee pollen is also rich in anti-inflammatories, antioxidants and antiviral properties. Best of all, it adds a sweetness and slight crunch to whatever you eat it with!
I added a bit of raspberry powder to the top of my porridge as well. Raspberry powder is just freeze-dried raspberries that have been pulverized. The raspberries retain all their vitamins and minerals in the process, and the end result is a sweet, brightly coloured powder.
This porridge is a satisfying, delicious way to get a complete serving of protein, carbs, vitamins and minerals! As always, eat well to live well!
Quinoa porridge with rhubarb
- 1/2 cup Quinoa flakes
- 1 cup Coconut milk
- 1 tbsp Coconut cream
- 3 tsp Yacon root syrup
For the Rhubarb:
- Yacon root syrup
- Sunflower seeds
- Raspberry powder
- Bee pollen
- In a medium sized saucepan over low heat, combine all ingredients except the coconut cream. Stir continuously until cooked, roughly 10-15 minutes. Add the coconut cream at the end. 2. For the rhubarb topping, cut the rhubarb stalk into bite-size pieces. In a small saucepan, cook over low heat with ¼ cup water and a bit of yacon syrup for 5-10 minutes. 3. Top the porridge by laying out a few pieces of rhubarb, followed by a piece of fig, a spoonful of bee pollen and sunflower seeds and a dusting of raspberry powder. Serve immediately.