Curried, Coco-Nutty Quinoa Porridge

Jump to Recipe

I am one of those parents guilty of making too much porridge for my kids’ breakfast. I made them happily out of ancient grains like amaranth, buckwheat and quinoa. I even made a warm flax pudding once. These were all fantastic hot cereal ideas, I thought. I loved them and making up new combinations. When I made them during school camping trips the students and parents loved them too.

My kids? I assumed they were on board, like their classmates.

I later found out, they tolerated them and then eventually dreaded them. As they got older, they finally turned down my enthusiastic offer of a hot bowl of “gruel” topped with berries and toasted coconut.

I was shocked. Deflated.

“Wait. What?

You never liked porridge for breakfast?

Is that why you never finished them?”

My kids nodded slowly. I think they were worried I might start crying or something. Instead I laughed. I remembered their little faces looking sad and kind of grumpy at the breakfast table. I thought it was because they didn’t want to go to school. I was partially right but didn’t clue in on the other reason, haha. I felt bad but my kids were so sweet, telling me they knew I was trying to make tasty breakfasts. They just didn’t like porridge.

If you don’t like porridge either, read no further. I won’t be hurt. However, if you’re a little curious, like my son was when I came up with a savory version, keep reading. He tasted this one and really enjoyed it! My heart sang. Even though I knew it was delicious, if one of my kids says it’s a hit, I feel even more confident posting this recipe. “Hey Mikey! He likes it!”

Savory Building Steps

Yield: 3

Author: Lizette Marx

Print

With ImageWithout Image

Curried Coco-nutty Quinoa Porridge

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This curried porridge is inspired by Kitchari, a cleansing, grounding and nutrient-rich Ayurvedic meal that has the consistency of a thick soup or porridge. Ayurveda is a traditional life science healing system that originated in India more than 5000 years ago and utilizes many holistic remedies to help individuals achieve vibrant health. Kitchari is one of the cornerstones of Ayurveda's dietary recommendations because of its cleansing and balancing qualities. Typically made with a combination of Basmati rice, mung beans, moong dal or lentils, this version is transformed into a breakfast porridge made with quinoa, a grain-free seed that is packed with protein. Warming Indian spices, coconut milk, bone broth and ghee are what make this delicious breakfast option an Ayurvedic influenced dish.

Ingredients

• 1 1/2 tablespoons, ghee divided
• 1 shallot or onion, diced (about 1/3 cup)
• 1 red pepper, diced (about 1/3)
• 1 small zucchini, diced (about 1/3)
• 1 clove garlic, minced
• 1/4 teaspoon sea salt
• 1 teaspoon curry powder
• 1/4 teaspoon ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/2 cup quinoa
• 1 cup bone broth
• 1 can full-fat, organic coconut milk
• 1/8 teaspoon black pepper
• 2 teaspoons ground flaxseeds
• 1/4 cup chopped walnuts, divided
• 1/4 cup tablespoons toasted pumpkin seeds, divided
• 2 tablespoons hemp seeds, divided.
• 2 tablespoons chopped cilantro, optional

Instructions

1. Heat a sauce pan over medium-low heat and melt 1 tablespoon of ghee. Sauté shallot or onion, red pepper and zucchini for about 3 to 5 minutes.
2. Add garlic followed by sea salt and sauté for another minute. Then, add spices. Cook for another 5 minutes then remove from heat as you prepare the quinoa.
3. Place quinoa in a sieve and rinse with cool, running water until water runs clear. This will help rinse off the saponins, an anti-nutrient on quinoa that can make it taste bitter.
4. Add rinsed quinoa to a sauce pan with a tight-fitting lid. Stir quinoa and sautéed vegetables together over low heat for about a minute.
5. Pour in broth and scrape up the browned bits at the bottom of the pan to incorporate into the mixture. Add coconut milk and stir together gently.
6. Turn heat back on to medium and cook until quinoa begins to boil. Immediately turn down the heat to a low simmer and whisk in black pepper and flax seeds.
7. Cover and cook for 15 minutes. Give quinoa a stir and cover again to cook for another 5 minutes.
8. Remove from heat and uncover. Stir quinoa to test for doneness. It should have a slightly loose porridge-like consistency.
9. Add remaining ghee and stir again until melted through.
10. Fold in half the walnuts, toasted pumpkin seeds, and hemp seeds.
11. Serve in a bowl and top cilantro as well as the remaining nuts and seeds, if desired.

Nutrition Facts

Calories

619

Fat (grams)

51 g

Sat. Fat (grams)

30 g

Carbs (grams)

31 g

Fiber (grams)

6 g

Net carbs

25 g

Sugar (grams)

4 g

Protein (grams)

18 g

Sodium (milligrams)

249 mg

Cholesterol (grams)

19 mg

Marx Culinary