Weekend Porridge That I’d Actually Love to Eat Every Day (with Quinoa)

I love porridge made in any way, whether sweet or a bit salty, thick, runny or even almost raw with the oat flakes just lightly absorbing soy/almond/coconut milk or water. I have some form of porridge every day, usually three tablespoons of oat bran with a tablespoon of flax or linseeds (or mix of linseeds and goji berry – basically, whatever I can find and/or is on sale).

But the weekend porridge, well… that’s totally different. It is a mix of oats, quinoa (which is a seed so has lots of protein) and dried apricots. You could add a variety of other fruits/nuts as well, but I like to keep it simple.

Recently, because it is in season, we added rhubarb, which gave the porridge a tangy edge to the creamy and sweet breakfast. Or you could make an easy rhubarb compote, with just a bit of water, sweetener and rhubarb boiled until it comes apart and then add two spoonfuls of flax meal if you wish. 

Rhubarb and flax meal compote with porridge

Recipe for the porridge after the photo (serves two).

Ingredients

• 60g quinoa
• 150-200ml water (for cooking the quinoa)
• 6-8 dried apricots, quartered (I like unsulphured because I don’t care that they’re brown and more chewy. Store these in the fridge)
• 1 stalk rhubarb (optional), chopped
• 100g oats/porridge
• 400ml soy/almond/coconut or other non-dairy milk of your choice
• 2 Tablespoons milled flax or linseeds
• 2 teaspoons date/agave/maple syrup (or 2-3 teaspoons sugar) – in any event, quantity is to taste
• tiny pinch of salt

Method

Start by boiling the water in a medium to large saucepan. You will first cook the quinoa. While you wait for the water to boil, quarter the apricots and chop the rhubarb (if you’re going to add any other dried fruit, chop it now as well). Once the water is boiling, pour in the quinoa, the rhubarb and the apricots (the rhubarb and apricots will soften, almost melt away and sweeten the water and quinoa). Also add any other dried fruit, if you fancy.

Cook the quinoa for 10-15 minutes until the middle is almost transparent (it will cook a bit more once added to the porridge/oatmeal, so don’t worry if it’s not totally done). Add a little bit more water if it gets all absorbed, but not too much.

Once the quinoa is just about ready, pour the porridge/oats, flax or linseeds, salt and pour the non-dairy milk into the same saucepan, enough to cover the mixture. Stir and mix well and continue to cook over medium-low heat. Continue stirring and add the sweetener. Cook for 5-7 minutes and gauge whether the oats have absorbed enough liquid. If the mixture is too liquid for your preference, then add more oats. If too solid, then add more non-dairy milk.