You are looking at a photo of a happy accident. Last week I meant to cook up a big pot of quinoa. I accidentally mixed millet with the quinoa and ended up with a big pot of rather bland porridge. A few spices and some fruit and the porridge was easily rejuvenated into a delicious, nutritious and energizing breakfast.
If you haven’t tried millet, I strongly encourage you to do so. Yes, it’s essentially birdseed, but it’s also a delicious, mild-tasting nutrition powerhouse packed with fibre, protein, iron, magnesium and vitamin B6.
½ cup quinoa – rinsed but not cooked
½ cup millet
½ cup unsweetened applesauce
½ cup plant-based milk (sweetened or unsweetened, even vanilla flavour, as you prefer)
1 Tbsp maple syrup or agave nectar (or more to taste)
1 tsp ground cinnamon
A pinch of cardamom
½ tsp pure vanilla extract
Cook the quinoa and millet in 2 cups of water. Bring to a boil and then reduce to a simmer and simmer for about 20 minutes. Remove from heat and add the remaining ingredients.
You can eat this porridge hot or cold and it’ll last for a few days in the fridge.
I topped my porridge with diced peaches, a drizzle of warmed blueberries (heat them in the microwave until they’re soft or in a small pan with a squeeze of lemon over low heat) and walnuts.
Here are some other combos to consider:
- Mango, kiwi, coconut and macadamia nuts
- Pears, a dash of cloves and pecans
- Bananas, apricots and pistachios
- Plums, cherries and hazelnuts
- Pureed pumpkin, raisins, pumpkin seeds and walnuts and a sprinkle of nutmeg