Almond Milk / Apples / Baking / Breakfast / Cinnamon / Coconut / Fruit / Ginger / Honey / Orange / Quinoa / Rhubarb / Vanilla / Walnuts / Wholegrains / Yoghurt

Quinoa Porridge with Almond Milk, Rhubarb, Apple, Nuts + Coconut

As life seems to hurry by we often forget to nurture and nourish ourselves properly. Yes, you can pep yourself up with multi-vitamins and relieve cold and flu symptoms with paracetamol but I don’t believe there to be anything more powerful for the promotion of health than what you put into your mouth.

The kitchen can be your health spa, your medicine cabinet and the heart or your health if you let it.

For a little inspiration I thought I’d share my favourite cold weather breakfast. Apple and rhubarb are cooked and spiked with orange, ginger and vanilla and are piled on top of nut-studded quinoa that has been gently simmered in almond milk and cinnamon. Served with a dollop of Greek yoghurt, honey and coconut, this bowl of goodness will fill you up and have you smiling from ear to ear.

Quinoa Porridge with Almond Milk, Rhubarb, Apple, Nuts and Coconut

For the rhubarb:

2 stalks rhubarb, cleaned and cut into 8cm pieces

2 tbsp caster sugar

1 tsp vanilla extract – or half a vanilla pod, scraped

The skin of ½ orange, shaved into strips

2 thumb sized pieces of fresh ginger

½ cup water

For the apple:

1 large red apple, peeled and chopped into rough chunks

½ cup water

For the quinoa:

¾ cup quinoa, well rinsed under cold water

1 cup almond milk – feel free to use any milk here – hazelnut, coconut, soy and dairy all work well

¼ cup water

1 tsp ground cinnamon

¼ cup walnuts and almonds, roughly chopped

¼ cup flaked coconut

Greek yoghurt, to serve

Honey, to serve

Extra almond milk, to serve

Quinoa Porridge with Almond Milk, Rhubarb, Apple, Nuts and Coconut

To prepare the rhubarb, heat the oven 180C. Place the rhubarb, sugar, vanilla, orange peel, ginger and water in a bowl and toss to coat. Transfer everything to an ovenproof dish and roast, uncovered, for 15-20 minutes, until tender but not falling apart. Set aside.

To save time the apple chunks can be put into the roasting dish with the rhubarb and cooked until tender. I usually do this bit separately following these steps:

Place the apple and water in a small saucepan. Bring to a simmer and cook gently over medium heat for approx. 15 minutes, until the apples are cooked enough to be able to mash gently with a fork. Set aside.

For the quinoa, place the rinsed quinoa, milk and water in a saucepan. Bring to the boil then reduce heat and simmer (with the lid on) for 12 minutes, or until the milk and water has been absorbed and the quinoa is tender. Don’t stir the quinoa at this point but remove from the heat, put the lid back on a let sit for another 5 or so minutes so that the quinoa has a chance to steam and fluff up.

When ready to serve divide the quinoa between two bowls. Top with the apple, rhubarb and nuts. Add a big dollop of unsweetened Greek yoghurt, a drizzle of honey and some shaved coconut. Serve with a little extra warmed almond milk if desired.

Serves 2

Quinoa Porridge with Almond Milk, Rhubarb, Apple, Nuts and Coconut

30 thoughts on “Quinoa Porridge with Almond Milk, Rhubarb, Apple, Nuts + Coconut

  1. Beautiful recipe. It’s absolutely freezing here at the moment and although I should be thinking of summer, a warm comforting breakfast bowl is exactly what I want!

    • You’ve had such a long winter in the UK! My family over there are well and truly fed up as I’m sure you are! The sunshine and warmth can’t be too far off! Kx

  2. I’ve had breakfast on the mind a lot lately, it might be because it’s turning out to be the only meal of the day that I have the luxury of spending a bit of taking making these days (I have to fit in with a 5 month old’s schedule!!). I’ve just written about a very different type of breakfast (all’Italiana) on my blog but to be honest this porridge is much more my thing! x

    • Thanks for the lovely comment, Emiko. I’m intrigued about your special Italian breakfast – I’ll have to check it out. Porridge is such a winner in these cooler months and quinoa is a nice change from oats or barley. x

  3. Ahh, you bake your rhubarb. Great idea…I’ve often put it on the stove top but this is a great way of doing it. Such lovely flavour combinations. Love a good brekky.

  4. This looks beautiful and nourishing Kate! I’ve never tried quinoa in porridge before but I keep meaning to. With the weather cooling down, I’ll definitely try this very soon. Thanks for sharing your version (yay for rhubarb recipes! I love it!) xx

  5. I raised my (now adult) daughters on similar breakfasts, and it’s good to see young women doing the same – especially with all of the alternative ingredients more available these days. Beautiful!!!

  6. Pingback: Ingredient of the Week: Rhubarb // Around the Blogs | Katie at the Kitchen Door

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