Hey there!
It is still August ye the weather decided to act differently today. I woke up seeing a sky full of clouds, not a single spot of blue and definitely no sun. On those days, I need a warm and comforting meal in the morning. I don’t want a smoothie and not even a classic bowl of bircher muesli will do the job of getting me ready for the day ahead.
Luckily I had some leftover cooked quinoa standing in the fridge. Quick tip here: I always cook a big load of it without any seasoning this ways I can use it in either sweet or savoury recipes later on. Anyways back to the recipe, so I had that leftover quinoa standing in the fridge and also a load of fresh berries hence I decided to have quiona porridge topped with a bunchg of fresh berries. To make this an extra special recipe I then went ahead and prepared some homemade ginger pecan milk to cook the quinoa in. This just makes it extra delicious and super creamy.
Seriously the flavour of the fresh ginger, maple syrup and the dash of cinnamon just tastes like heaven and having the quiona infused with these flavours makes it even better. Mmmmmm, just delicious! I only just started adding fresh ginger to porridge or rice pudding and it literally creates the most delicious flavour so I knew that this porridge version would be just as amazing and yep I was so right!
Now it is your turn to try this yumminess:
- ½ cup cooked quinoa
- 2 cups water
- ¼ cup pecans
- 2tsp maple syrup
- 1 knob of ginger (1cm)
- cinnamon
- ¼ cup blueberries
- ¼ cup blackberries
- For the pecan ginger milk add the pecans, water, 1 teaspoon of maple syrup, ginger and a dash of cinnamon. Blend until smooth. Strain the pecan ginger milk and then put aside for later. This makes enough for two servings so you could make the same recipe again and omit this step and just use the leftover ginger pecan milk. However, you could also just have it with granola.
- Add the cooked quinoa and 1 cup of the pecan ginger milk into a saucepan and let it come to a boil. Lower the heat to medium high and let it simmer for 7 to 8 minute until the quinoa has thickened.
- Add the quinoa into a bowl and top with the berries ,additional pecan ginger milk and if you like a teaspoon of maple syrup .
Have fun cooking!
Bisous,
Cassie Autumn Tran says
No way, the weather is totally the same here in California! It’s been pretty foggy and cloudy here! It is a nice switch from the CRAZY heat waves we had before. The weather is a great excuse to switch to warmer breakfasts such as this porridge! Quinoa is one of my favorite grains, so this is amazing!
fannythefoodie says
I still don’t like the cold weather as our summers are pretty mild anyways so I prefer the sunny days. Well at least we get to have yummy porridge cretaions when it is rainy outside 🙂 I hope you get to try this recipe, trust me it is soooooo good!! xx