This yummy porridge combines protein packed quinoa and cornmeal to make a delicious and versatile breakfast dish. You can make a whole batch ahead of time to eat on all week. Or make a double batch and freeze half for later.
Start by soaking 2 cups of whole grain quinoa overnight. (Note: I recommend soaking even if your quinoa is pre-rinsed and says ready to cook. It will cook much faster and ensure that there is no residual bitter taste which can happen if not soaked/rinsed properly.)
Drain and rinse in a collander.
Pour the 2 cups of rinsed quinoa into your saucepan and add the following.
2 cups of cornmeal
1 tbls. cinnamon
1/2 tsp. powdered ginger
2 tbls. butter (or coconut oil, or other oil/fat of your choice)
1/2 tsp. salt
2 tsp. vanilla
1/2 cup brown sugar (or honey)
Stir these ingredients together to combine.
Now add enough water to cover the quinoa/corn mixture. Probably about 5 cups.
Cook over medium heat stirring often until the mixture is thick and the quinoa is less white and slightly transparent. Cover and let stand for 10 minutes. Stir in the 1/2 of dried cranberries and pour into a loaf pan or casserole dish. (Note: It is best to store this mixture in a glass casserole dish or steel loaf pan and not in cast iron. Long-term storage in cast iron may cause the cast iron to rust due to moisture. Also, I was running out of cranberries when I made the batch pictured above so there’s not many showing.)
At breakfast time scoop out the serving size that you want and heat with a little cream and brown sugar to taste if needed.
Or you can change things up a bit and cut the mixture into slices, coat with flour and fry in a bit of oil for a gluten-free granola bar on the go.
You can see my other Allergy-Friendly Recipes by clicking here.