ALMOND & BLUEBERRY QUINOA PORRIDGE

ALMOND & BLUEBERRY QUINOA PORRIDGE

If there is something I like doing more than dressing, it’s eating. So it was the right time to incorporate a whole ” food” segment here, on Multicolore Paris. At first, to curate on my love for food I create ” Déjeuner & Diner”. But managing regularly 2 platforms was just not an option for me. I have to much on my plate. For those who don’t connect with the fashion content, well this new segment might interest you more. There are 2 main columns : ” in my kitchen” where you will find my recipes and ” spots” via which you’ll discover places to lunch, dine, snack in really cool places. I have tons of ideas, but let’s start with that then we can expand. What do you think ?

Eating well, doesn’t mean you should eat anything ( well not in all cases). As far as I am concerned, I go through stages. One of my friends, described me perfectly. I have a large culinary curiosity. Do I try new things. The 2 standards I go by ? Healthy & gourmet. Eating is an activity close to my heart, so I put loads of love, intention and feelings when I eat or cook.

Now that you now what a pig I am, let me introduce this new recipe that I did for breakfast. Breakfast is probably my favorite meal of the day. Let’s not even mention brunch ( I am craving one, right now). I love sweet, savory, all black everything ! Among my classics, you will find : THE avocado toat, a sunny side-up egg on a multi-grain slice of bread, omelets, salads, pancakes, ohhh, french toast or oats. I love oats. In today’s recipe, I am giving the traditional oats some kind of a twist.

I did this recipe some time ago now. At the time, I was usually at home in the mornings, so I had time to invest in breakfast. I was trying to go for a more balanced diet, reducing all the added sugar I was consuming. But I was craving oats like crazy. So I replaced my traditional oats by quinoa which is packed with protein and has less sugar than oats. I replaced cow-milk by almond milk as I have been cutting on dairy for a while. Here are the couple steps to realizing quinoa porridge with almond milk and blueberries.

Ingrdients ( for 1 serving )  :

  • 1/2 cup of quinoa
  •  3/4 cup of water
  •  1/2 cup of almond milk ( or any other plant-based milk)
  • 1 tbsp or tsp or chia seeds
  • Agave sirup ( à servir selon votre goût)
  • 1 dozen of blueberries
  • Chopped  almonds ( to your liking)

1 – As we will be cooking the quinoa, the first step will be to wash the quinoa. Rinse it out twice. If you don’t well you’ll find yourself eating a very bitter product. I admit, it’s a bit annoying to wash but once it’s done, everything will go smoothly.

2 – Let’s get the quinoa cooking ! So the rule with quinoa is to cook in 1 1/2 to 2 times it’s volume of water. So do just that in a small pan. Cook your 1/2 cup of quinoa in 3/4 to 1 cup of water. As we are going to add milk afterwards, I’d recommend you start by 3/4 cup of water. Get the mixture to boil than lower the heat  and cook for 8 to 10 minutes. You will know that the quinoa is cooked when you recognize like springs coming out. And the water will have been drained by the quinoa.

3 – Add the almond milk ( or any plant-based milk really). Let the mixture cook 5 to  7 minutes closely watching over it.  You should obtain some kinf of a porridge. The milk has to blend with th quinoa, surround it. To spice your porridge you can add a pinch of salt, something sweet ( honey, agave sirup or whatever your sweet tooth wants. Just, do not go overboard lol. You can know pour your porridge in a bowl.

4 – Garnish your porridge chia seeds, the blueberries (washed of course) and the chopped almonds. You can add an extra filet of the sweetener of your choice  and a little more milk if you like.

You are now ready to enjoy your revisited porridge. I hope you will try this alternative and adapt it to your own needs, habites and preferences. Would love to see what you did via instagram ( you can find me as @multicoloreparis) under the hashtag #MPinspiredFood

Talk to you soon.

 

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