There’s something so comforting about the word porridge, right? Even if it is 90 degrees outside?
I mean, the word porridge just feels nourishing, right? Much more than warmed quinoa breakfast, am I right? And even as summer begins to poke over the horizon (thank GOODNESS) I still want that comfort that a warm bowl of porridge provides.
Then again, I am the kind of person who drinks hot coffee all year round
How was your weekend? Busy? This weekend was definitely one of those weekends where I felt life my soul was getting a massage. And oh baby does that feel good. After the chaos of not being in DC the past two weekends, there was something about being home (and my bestie coming from New York!) that made my heart so happy. Some people call it a “recharge” but honestly, I don’t LOVE the term recharge. It was not as if I needed to boost my motivation in my job. It was more like I needed to get my shit together.
Because everything seemed not together at all.
So I did a lot of soul massaging this weekend. Yes, that is what we are calling it because it seems more personal than “self care.” I did a lot of things that I have been desperate to do since the weather first started to warm up. I ate outside on my roof deck. I thoroughly cleaned my apartment and bought fresh flowers for the first time in months. I tried the new cupcake from Baked and Wried (ohmygosh it has been so long since I had a cupcake). And now, I am sitting here with a better perspective on the week ahead. I am not saying you need to go out and buy things to make yourself happy, but I am wondering if I was just cooped up all winter that the warm air and brightness of spring is rubbing off on me.
That and I’m pretty much high on strawberries. Because that is TOTALLY possible.
So anyways, back to the porridge. Now, I had tried quinoa for breakfast many times. And you guys, every time I tried a recipe, every time I played around with a new technique, I was so disappointed. The quinoa would stay lumpy and did not give off the cosy vibe I was looking for. It felt like it was something that did not belong, you know? Like I was trying to make savory sweet and that it was going to happen.
Well, the way I was doing it, this was most definitely not going to happen.
Eventually, I figured out that the trick to making cooked quinoa tastes as good as oatmeal when made “sweet” is letting is soak in milk overnight. It allows the grains to break down, resulting in a creamier porridge. I used coconut milk (because the creaminess factor is INSANE) but any dairy or nondairy milk would work just fine here. In the morning, just reheat it and add your favorite toppings. Honestly, you’ll wonder why you did not think of this sooner!
In terms of toppings, I made this awesome blackberry compote using two ingredients that comes together in seconds. If you do not like to use a microwave (or don’t have one) feel free to make it on the stovetop. I love to top this porridge with sliced bananas, coconut chips, almond butter, and pistachios for the ultimate decadent treat.
4 hrPrep Time
15 minCook Time
4 hr, 15 Total Time
- 1/2 cup quinoa, rinsed and drained
- 1/2 tablespoon chia seeds
- 1 cup coconut milk, divided (or other non-dairy milk)
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- pinch cardamom
- pinch salt
- 1/2 cup blackberries
- 2 tablespoons orange juice
- sliced banana
- coconut chips
- coconut butter
- chia seeds
- almond butter
In a medium saucepan, combine quinoa, 1/2 cup coconut milk, chia seeds, vanilla, cinnamon, cardamom, salt, and 1/2 cup water. Bring to a boil, then lower to a simmer. Cook for 15 minutes, or until most of the liquid is absorbed and the quinoa is tender.
In a glass container, add the cooked quinoa, then the 1/2 cup of coconut milk. Stir to combine. Leave in the fridge for at least 3 hours, preferably overnight.
To make the blackberry compote, combine blackberries and orange juice in a microwave proof bowl. Heat for about 1 minute, stirring halfway through, until the berries break down.
In the morning, heat the soaked quinoa until warmed through. Portion into two bowls, then top with blackberry compote and other additional toppings. EAT
I could eat this with my crown on now.