This unique recipe originated on one of my new-found favorite blogs, A Cozy Kitchen. The recipes there are very intriguing to me, using ingredients I’ve never heard of or considered before (like roasted bone marrow). It’ll be fun to explore more of this recipes in the future, but the first one I tried was this quinoa porridge.
You wouldn’t usually think about quinoa as a breakfast food, but the spiced milk makes it sweet and delicious. I didn’t have any pears or fig jam around (as the recipe calls for), but I did toast some almonds and add dried cranberries and a little warm strawberry jam. Yum!
1/4 cup slivered almonds
1 cup dried quinoa
1 cup water
1 cup whole milk, plus 4 tablespoons, divided
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 freshly grated nutmeg
1/4 teaspoon sea salt
1 pear, sliced
2 teaspoons fig jam, warmed
1. In a medium pot, add the slivered almonds and toast for 1 minute, until lightly golden brown. Remove and set aside.
2. Using a sieve, rinse quinoa until the water runs clear. To the medium pot (use the same one as you did for the almonds), add the quinoa, water, milk, cinnamon, nutmeg and salt to a boil. Reduce the heat to a simmer and allow to cook until all of the liquid has absorbed, about 12-15 minutes. Turn the heat off and fluff the quinoa with a fork.
3. To two bowls, add a few hefty spoonfuls of the porridge. Mix in two additional tablespoons of milk. Top with a small handful of the toasted almonds, sliced pears and drizzle of jam.