Miz Chef

Cooking Up a Healthy Life

Going Flakey with Quinoa

Leave a comment

IMG_3478

I call Jackson Heights, Queens, the United Nations because half of the world’s cultures, nationalities, and identities can be found there. And where there are ethnic enclaves, there are markets that cater to those enclaves.IMG_3474

This New York neighborhood is home to just about every Central and South American nation you can find on the map, and I’m always going home with some new product I’ve never seen or tried before.

My forays into various ethnic markets have introduced me to many different grains in many different forms, from rice flakes to lotus nut puffs (okay, not technically a grain) to cracked corn. This past week, I found quinoa flakes.

The package recommends putting a couple of tablespoons into a smoothie or yogurt, and I’ve read suggestions to put it in baked goods in place of flour or oats. But I figured it would make a good breakfast porridge, too. I cooked a small quantity by itself, just to see what it was like. It tasted like…well…quinoa. It even had the little signature “strings” of cooked quinoa. But I found it to be a bit blah. Kind of like baby food.IMG_3484

So then I blended it with rolled oats and made a half-and-half porridge. I added some maple syrup to give it some flavor, and topped it off with some chopped pecans for texture. It turned out much lighter than regular oatmeal, but because quinoa has protein, it’s filling nevertheless. And because it’s lighter, I think it would make a great breakfast for someone who is sick or has stomach issues.

Here’s the recipe for my preparation:

IMG_3488

Quinoa-Oat Porridge

½ cup quinoa flakes
½ cup rolled oats
Pinch salt

Optional toppings:
Maple syrup
Honey
Chopped nuts
Fruit

Bring 2 cups water to a boil in a small pot. Add quinoa flakes, oat, and salt; lower heat, cover, and simmer 5 minutes, or until desired thickness. You can add more water if you want it looser.

Transfer to 2 bowls. Top with whatever toppings you like.

 

Advertisements

Author: Miz Chef

I am an Agent of Food—a writer, cookbook author, and personal chef.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s