Perfect breakfast porridge

[aparrish]

If you're anything like me, you have always wondered: "What should I eat for breakfast?" It's a question of the ages. Here is the perfect answer for you. Makes one serving.

1/4 cup rolled oats (not steel cut, not instant---what's wrong with you?)
1/4 cup quinoa (rinsed and soaked, as appropriate)
1/2 cup milk (whole is best, you can substitute soy milk if it's tasty soy milk)
2/3 cup water (or thereabouts)
dash of salt (sea salt from your ramekin)
sugar to taste (I like about two teaspoons of brown sugar)

Throw all of that into a pot and simmer for a while, stirring occasionally. You'll know it's done when the grains of quinoa look like little cells with tiny curly flagella. (It will take longer to cook than oatmeal alone, maybe 12-16 minutes.) The porridge will be pretty viscous---you can use more water if you prefer your porridge on the soupy side. Add cinnamon and, I dunno, some fruit or something at the end.

"This looks like fake vomit from the set of a science fiction movie," you will say. "But it is delicious. Why is it so delicious." The answer is that it starts with the only way to make truly flavorful oatmeal: by cooking it with milk! The quinoa adds a needed bit of tooth and nuttiness. With whole milk, this dish weighs in at about 300 calories per serving, but the quinoa packs a protein punch, so you're getting your calorie's worth. I wouldn't start a day any other way.

Comments

post script

[myth.livejournal.com]

Here is the source of the 'ramekin of sea salt' reference (http://www.textism.com/article/407/). In 2001, I thought that this recipe was the height of sophistication. (I think we all went through that phase with Dean Allen. For a few months, Dean Allen was the height of sophistication.) Now, however, I disagree with the recipe in almost all of its particulars: one cup of oats is way too much for one serving, the oats should be cooked in the milk and sugar, etc. Also, you do deserve oatmeal, regardless of the manner in which you store your sea salt. Everyone deserves oatmeal.

[kvance.livejournal.com]

It's quinoa... for breakfast?!

[wjl.livejournal.com]

this sounds tasty! can you say more about the rinsing and soaking of the quinoa? i've never prepared it.

[myth.livejournal.com]

If you're buying from a grocery store, it's been pre-processed to get rid of any nasty stuff ("saponins," apparently), so usually all you need to do is give them a quick rinse under cold water. I've read that some quinoa needs to be soaked, but I'm guessing that's just if you've grown your own or purchased it right off the farm or something.

[kvance.livejournal.com]

Hey so I've had this tab open forever now, and I've finally gotten around to making this a few times. I'm impressed!

Not usually an oatmeal fan, I found the quinoa fixed the texture for me. Using whole milk is also pretty key. My 1% batch was not as good. I also use more like a tablespoon of brown sugar and skip the cinnamon.

Anyway, it's in my rotation now. MORE FOOD POSTS!

a meal... one year in the making!

[wjl.livejournal.com]

My girlfriend and i finally got around to making this stuff this morning. It has a texture more like steel cut oatmeal than rolled oat oatmeal, but i think i feel healthier eating it than i do eating just straight-up steel cut oatmeal -- a little less sugar-crashey, a little more satisfied. The quinoa did indeed add a lovely nuttiness!

We also poured a little bit of cold cream on top and ate it with a honey crisp apple of epic proportions. Actually, we had a couple of fried eggs on the side, too, which may have helped with the non-sugar-crasheyness of the whole endeavor. It was really more of a small brunch than a mere breakfast. But ohh, so good!

Thanks again for the recipe!

Re: a meal... one year in the making!

[chrisamaphone]

he's been talking about it since you posted! but... it lived up to the hype! :)

Re: a meal... one year in the making!

[myth.livejournal.com]

glad to hear you enjoyed the recipe!