Golden millet and quinoa porridge

Golden millet and quinoa porridge

By
From
Green Kitchen At Home
Serves
4
Cooking time
35 mins
Photographer
David Frenkiel

We have three different warm porridge recipes in this book (and one cold). It might sound like a lot but we could easily have added three more. Warm grains are one of our favourite ways to start the day, especially during the colder months. It feels so natural to us, as that is what we both had growing up in Scandinavia.

This porridge is made with two different seeds or pseudo-grains instead of grains. Millet and quinoa are cooked with a riot of warm spices to make a creamy and flavourful porridge that is rich in protein and great fuel that keeps us energised for hours. It’s lush and warming, and the beautiful colour comes from turmeric. Always eat your porridge with a generous mix of toppings for a more interesting texture and flavour.

Ingredients

Quantity Ingredient
1 red apple, cored
100g hulled uncooked millet, rinsed
90g white quinoa, rinsed
250ml plant-based milk of choice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
A pinch sea salt
1 tablespoon honey

To serve

Quantity Ingredient
sliced fresh apple
Easy nut butter, of choice
roughly chopped toasted nuts or seeds of choice
sultanas or raisins
raw cacao nibs
hemp seeds or bee pollen
plant-based milk of choice

Method

  1. Dice the apple and place it in a medium-sized saucepan along with the millet, quinoa, milk, 720 ml of water, spices and salt. Bring to the boil, then reduce the heat and simmer for 15–20 minutes or until the millet is tender and little tails of the quinoa germ spiral out of the seed. Stir from time to time so the porridge doesn’t burn on the base of the pan. Once cooked, remove from the heat and stir through the honey.
  2. Serve topped with some apple slices, a dollop of nut butter, a sprinkling of nuts or seeds, sultanas or raisins, cacao nibs and hemp seeds or bee pollen, with a final splash of milk.
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