(Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post)
When my friend Marisol, who grew up in Peru, told me that she regularly had quinoa for breakfast as a child, I did a facepalm. Why hadn’t breakfast quinoa occurred to me sooner? It makes perfect sense: People around the world start their days with their staple grains. In China, there’s congee, a rice porridge; in India, a savory cream of wheat called upma; and in Eastern Europe, kasha, a buckwheat cereal, for example.
When Marisol told me that her mom would simmer chunks of apple in the quinoa as it cooked, it sounded so good to me that I practically ran to the stove the next morning. (Okay, I shuffled there a little less sleepily than usual.)
I cut up some apple, choosing Golden Delicious for its sweetness and tender skin (any sweet apple will work, peeled or unpeeled) and put it into a saucepan with some quinoa, a sprinkle of cinnamon, a pinch of salt and low-fat milk. I used milk as the cooking liquid to provide creaminess and an extra boost of protein. You could substitute any plant milk you like, but to get a comparable amount of protein, go with either soy milk, which is inherently protein-rich, or a protein-fortified option.
As the mixture simmered, a comforting, warm fragrance filled my kitchen. Once the quinoa and apple were tender, I transferred the porridge to a bowl and topped it grain-bowl-style, artfully piling on toasted pecans, raisins, shredded coconut and a drizzle of maple syrup. I swooned after my first spoonful. The warm, creamy quinoa — with tender apple, crunchy nuts, chewy raisins and rich-tasting coconut — was heavenly.
It worked out so well as a single serving, I wrote it up that way here, but the recipe can easily be scaled up to serve more. Feel free to play around with it; the porridge is like a blank canvas ready to be adorned with any fruit and nut toppings you like.
It makes an incredibly satisfying breakfast — rich in protein and fiber — and I know it is one I will make again and again.
Ingredients
Servings: 1 (makes about 1 cup)
- 1 cup milk (any fat level or nondairy), plus more as needed
- 1/3 cup uncooked, pre-rinsed quinoa (any color)
- 1/3 cup diced, unpeeled Golden Delicious apple
- Pinch ground cinnamon
- Pinch fine salt
- 2 tablespoons coarsely chopped, toasted pecans
- 1 tablespoon raisins (any kind)
- 1 tablespoon unsweetened shredded or flaked coconut
- 1 teaspoon maple syrup, or to taste
Directions
Step 1
In a small (2-quart) saucepan over medium heat, combine the milk, quinoa, apple, cinnamon and salt, and bring to a simmer, stirring occasionally.
Step 2
Reduce the heat to low so the mixture is gently simmering, and cook, stirring frequently and adjusting the heat as needed, until the quinoa and apples are tender and the milk thickens, 15 to 18 minutes. Do not let the mixture come to a boil. If the mixture looks too thick, add more milk, 1 tablespoon at a time, until the desired consistency is reached.
Step 3
Transfer the quinoa mixture to a bowl, top with the pecans, raisins, coconut and maple syrup, and serve hot.
Substitutions
Quinoa >> your favorite whole grain.
Apple >> pear (it might fall apart, though).
Cinnamon >> cardamom, nutmeg, allspice or ground ginger.
Raisins >> chopped dried fruit, such as prunes or apricots, or dried cherries or cranberries.
Pecans >> your favorite nuts, or pumpkin or sunflower seeds.
Maple syrup >> honey or agave.
Golden Delicious apples >> other firm-fleshed, juicy apples.
Variations
The recipe scales up easily; you may need to cook the quinoa for a few minutes longer, depending on volume.
Nutritional Facts
Per serving (about 1 cup quinoa, with toppings, using low-fat milk)
Calories: 496
Fat: 18 g
Saturdated Fat: 5 g
Carbohydrates: 68 g
Sodium: 254 mg
Cholesterol: 12 mg
Protein: 18 g
Fiber: 7 g
Sugar: 27 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
Tested by Olga Massov.