Quinoa porridge
Instructions
Questions about quinoa porridge
Quinoa porridge adds a tasty twist to your snacking routine. We answer common questions about this dish below, from different types of quinoa to preparing your snack in advance. Use these insights to master your quinoa porridge preparation.
Ingredients
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Arla Cravendale Semi-skimmed milk
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300 ml |
|---|---|
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Rolled oats
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100 g |
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Light quinoa
|
50 ml |
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Water
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300 ml |
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Chia seeds
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1 tbsp |
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Coarse salt
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½ tsp |
Topping
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Arla® Skyr with vanilla
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100 ml |
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Apple
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1 |
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Syrup
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1 tbsp |
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Coarsely chopped almonds
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2 tbsp |
Garnish
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Sorrel
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Add flavour with different toppings
Quinoa porridge offers a canvas for a variety of toppings to match your tastes. While our suggested mix includes apple, vanilla skyr, syrup and almonds, you can get creative with many other choices. Add fresh fruits like berries or bananas for sweetness, or nuts and seeds such as walnuts and pumpkin seeds for extra crunch. A sprinkling of crumbled sweet potato brownies, oat cookies or granola bars will bring an interesting twist and distinct flavour to your snack.
Try different types of quinoas
For a unique twist on this recipe, try experimenting with different types of quinoas. Light quinoa, also known as white quinoa, has a mild, delicate flavour and will result in a creamier and smoother porridge with a slightly softer texture. Red quinoa gives a stronger nutty flavour and chewier bite. Black quinoa, with its earthier flavour and crunchier texture, offers a striking contrast and deeper taste, while tri-coloured quinoa – a mix of white, red and black – adds visual appeal and a mix of flavours and textures.
Keep quinoa porridge fresh for later enjoyment
When you've made too much quinoa porridge, you can still savour it later with the right storage and reheating. Store it in the fridge in a sealed container for up to five days to maintain its freshness. If you have porridge that you won't eat within a few days, freeze it in portions for up to two months. Defrost it in the fridge overnight, then reheat as above, adding a little liquid for the right consistency.
Consider a savoury take
If you fancy something different, turn your quinoa porridge into a savoury dish. Combine the porridge with shredded cheese, chopped herbs and diced vegetables like bell peppers, spinach and zucchini. Form it into patties and pan-fry for a flavoursome quinoa-chia fritter. Alternatively, mix sautéed onions, peppers and shiitake mushrooms into your bowl and top with a fried or poached egg.
What's the difference in preparing quinoa porridge versus oats?
Quinoa porridge and oat porridge start off the same way, with grains simmered in water or milk. Compared to rolled oats which takes 5-7 minutes to cook, quinoa takes a bit longer, usually between 12 and 15 minutes to get that creamy texture. Quinoa also needs to be rinsed before cooking to remove saponin – a natural coating that protects them from fungus and pests while growing. This bitter-tasting compound can give your quinoa a soapy or unpleasant taste if not washed off.
Explore sweetness with maple syrup
While our recipe uses regular syrup, maple syrup is a great natural alternative that will add a delicate sweetness to your quinoa porridge. It also complements the quinoa's nutty taste and the milk's creaminess. Add as much as you like for a snack that will satisfy your sweet craving in every bite.
What's the right water-to-quinoa ratio for cooking?
A typical water-to-quinoa ratio is 1:1.5. So, for every measure of quinoa, use one and a half times that amount of water. Using this ratio will give you quinoa that's perfectly cooked and ready for making a tasty porridge.
For the perfect quinoa porridge, don't skip these steps
To make a smooth and delicious quinoa porridge, start by washing the quinoa well. This removes the saponins that can give it a bitter taste. Put the quinoa in a fine-mesh strainer and rinse with cold water until it's clear.
After rinsing, put the quinoa and water in a saucepan and bring to a boil. Then lower the heat to let it simmer. This helps the quinoa cook evenly and swell up, which should take about five minutes. It's best to use a pan with a thick bottom for even heat and to prevent the porridge from sticking or burning.
Next, add the oatmeal, chia seeds and milk to the pan. Let the mixture simmer for about five more minutes, stirring now and then to keep it smooth and prevent sticking. A little coarse salt will bring out the flavours of the quinoa and oatmeal, so add it to taste but be careful not to overdo it.
Once the porridge is creamy and the ingredients are well combined, take the pan off the heat. Let it sit for a couple of minutes to let the flavours blend and the chia seeds soak up any extra liquid. This will give you a rich and hearty texture.
These steps will help you make a perfect bowl of quinoa porridge every time.
