Cold morning? Start the day with a hearty bowl of porridge!

Posted by on Sep 20, 2011 in Nutrition | 1 comment

Where I live, we’ve had a few weeks of beautiful weather the past while – after the long, cool, and frequently rainy summer, it was pretty wonderful.  I enjoyed cycling to work in shorts and a tank top.   Enjoyed going for walks in the sunshine after supper…

This morning, the weather shifted back to cold and rainy.  My kids were clamouring for a nice, hot, home-made breakfast – so I made a delicious pot of porridge.  I’ve actually never been a porridge-person – I don’t tend to like the texture much – but I worked with what I had, and ended up with a pot of porridge that got thumbs-up from everyone in the house.

‘What I had’ started with a big pot of cooked quinoa.  My husband volunteered as kitchen-staff at a friend’s wedding last night, and was rewarded at the end with a bunch of leftovers, including the quinoa sitting in a large pot he’d brought along because they needed an extra one.  And I had a bag of dried oatmeal (not instant).  Some raisins.  Dried cranberries.  Apples.  Sunflower seeds.  Almonds…

Quinoa porridge recipe (serves 4 hungry people)


1 cup cooked quinoa (or 1/2 cup dry quinoa with 1 cup water)
1 cup dried oats (not instant)
2 cup skim milk (or coconut milk or almond milk, if you prefer lactose-free)
1 apple, peeled, cored, and chopped
1/3 cup raisins
1/3 cup dried sweetened cranberries
1 tbsp brown sugar
1/2 tbsp cinnamon (or more, to taste)
1/8 cup dry-roasted sunflower seeds
1/4 cup flaxseed (ground, or soaked in 1/4 cup water for at least 30 minutes before using)
(optional) 1 cup shredded dried coconut (unsweetened)

Toss all ingredients into pot, cook over medium heat about 15 minutes.  Serve.  Enjoy.  As my son says, “Savor it!”

Note – after not making this in several years, I made it again a few days ago, and again this morning. Over the past several years, my kids have gotten a lot bigger, so I’m now doubling the recipe to feed four hungry people. Still a great recipe.

Nutritional breakdown [nutritiondata.com]

This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber and Phosphorus, and a very good source of Manganese.

Glycemic load – 36 (fairly low – that’s good)

Calories – 425
Fat – 11 grams (LOTS of Omega-3s)
Protein – 14 grams
Fiber – 11 grams
Thiamin – 39% RDA
Riboflavin – 14%
Vitamin B6 – 15%
Folate – 21%
Iron – 22%
Magnesium – 42%
Phosphorus – 46%
Zinc- 20%
Copper – 32%
Manganese – 139%

One Comment

  1. I love quinoa. I never would have thought to use it for porridge. Actually, I have never made porridge at all. Maybe I will give it a try!

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