Breakfast Week: Quinoa Porridge - Sweet Potato Chronicles - Sweet Potato Chronicles

Breakfast Week: Quinoa Porridge

Esme would eat oat­meal por­ridge every day of her life if we were will­ing to make it. Hottest day in July? No mat­ter, she wants por­ridge. I was inter­view­ing nutri­tion whiz and reg­u­lar SPC con­trib­u­tor Theresa Albert recently about break­fast and how impor­tant it is to set your (and your kids') blood sugar on an even keel for the day. Of course I took the oppor­tu­nity to brag about Esme's pre­ferred morn­ing meal. That's all fine and well, Theresa explained, but carbs alone won't get your kids through the morn­ing. Hmph. Okay, Theresa, what will? It seems that while car­bo­hy­drates are fast burn­ers (although whole grains are slower), pro­teins are slow burn­ers. Mean­ing that it takes your body longer to process them, leav­ing you sat­is­fied longer. "You need the one two punch of pro­teins with your carbs." She rec­om­mended adding chopped or ground almonds to our por­ridge to up the pro­tein quotient.

Which got me think­ing about quinoa. The high pro­tein value in quinoa make it an unusual grain. We have it at din­ner once in awhile, made into a pilaf. But why not as a break­fast? After some tin­ker­ing around I came up with this recipe. It's not exactly like oat­meal in that quinoa will always have a slightly chewy tex­ture. But the flavour is great and I don't know if it's the pro­tein but you feel full all the way to lunch after a small bowl of this stuff. After some sus­pi­cious pokes of their spoons, both kids tucked right into this. And it does not muck up a pot the way oat­meal does. Por­ridge, your day in the sun may be over.…

pho­tos: Stacey Boag

Quinoa Por­ridge

1 cup quinoa
1 cup milk
1 cup water
1/2 tea­spoon cin­na­mon
1/2 cup dried apri­cots, choppped
1/2 cup almonds, chopped
maple syrup


Always rinse your quinoa before you cook it, to remove its bit­ter tast­ing coat­ing called saponin. I use a fine mesh sieve and run cold water over it for a minute or two. Some peo­ple soak their quinoa for 10 min­utes but I'm usu­ally too impa­tient and the rinse does a good job.

Put quinoa milk, water and cin­na­mon in a small pot on the stove over medium. Let it sim­mer for about ten min­utes before adding the apri­cots. Stir reg­u­larly. Let it sim­mer for another ten min­utes. It will drink up all the liq­uid. Watch it, you might need to add a lit­tle more. You want a con­sis­tency that's looser and saucier than if you were mak­ing rice or cous cous for din­ner. Serve with chopped nuts and a driz­zle of maple syrup.



  1. Lara says:

    You shoot a dang fine photo Ceri!

  2. Fatema says:

    Love the pur­ple pony join­ing your fam­ily for break­fast, so sweet!

  3. V. Magee says:

    What other fruit would you rec­om­mend if one didn't want to use apricots?

  4. Dennis Blair says:

    Always look­ing for good quinoa recipes since my daugh­ter has a gluten intol­er­ance. A basic recipe but a great idea. Thanks!

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