recipe reviews for:

Quinoa Porridge

“Looking for ideas for the quinoa you picked up at Trader Joe's? Here's a dairy and wheat free breakfast porridge thick, rich and delish for those cold mornings in the Andes. Those with nut allergies may wish to substitute soymilk or regular cow's milk for the almond. Adjust sugar to your taste or substitute with agave syrup or black strap molasses (use half as much). This recipe can easily be doubled.”

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Reviewed: Jul. 28, 2009

This recipe looked so promising. I love quinoa, which I eat a few times a week, and like almond milk as well, often using it in porridge. But ugh, this recipe is revolting. Maybe the original poster used unsweetened almond milk, and mine was sweetened (the only kind you can buy in the UK, to my knowledge). But it was so sickly sweet that I couldn't eat it. Plus the texture and colour were offputting too. I won't be making this again.

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poshdee

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Reviewed: Jul. 8, 2009

I love quinoa but had never considered using it in a sweet breakfast dish before seeing this recipe! As noted in some other reviews this does take forevvver to cook which sucked because my guest and I were super hungry, but with the addition of some cinnamon cereal and blueberry jam, it was worth the wait. Really delicious, filling, and satisfying! My only suggestion would be to cook it at a higher temperature for a shorter amount of time BUT be sure to continue stirring it the whole time.

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Tikay36

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Reviewed: Apr. 18, 2009

I LOVE this recipe. It's a great way to start the day. I am an oatmeal fan and find this cereal to be lighter than oatmeal yet just as filling. I add cinnamon, nutmeg, craisens, and vanilla, and cook it in soy milk. Once cooked, I add a scoop of ground flaxseed. Yum!

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blkbtrfly01

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Reviewed: Mar. 31, 2009

This was a delicious and very healthy breakfast! I used regular cows milk, because I didn't have almond. I also used organic raw brown sugar (sucanat) instead of regular. I cut it down to one serving size; it wasn't really enough, though! Thanks for sharing this tasty recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Mar. 9, 2009

I followed the instructions as directed, but used red quinoa, raw milk and raw honey instead of the plain quinoa, almond milk and brown sugar. Becuae I used a darker quinoa it was difficult to tell when it was toasted. To me it tasted slightly burnt but having never had quinoa before I don't know if that was its natural taste. My main problem is it would not break down and thicken. I cooked it for an hour, the milk boiled right down and the grains became tender but the texture was still seeds floating in milk. After an hour I tried getting creative, boiling it again, microwaving it, squashing it with a spoon and yelling at it. After an hour and a half I gave up and ate as is. It was very tasty but never got to the consistency of porridge.

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XZIGALIA

Cooking Level: Beginning

Home Town: Timaru, Canterbury, New Zealand

Living In: Dunedin, Otago, New Zealand

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Reviewed: Jan. 16, 2009

OK- I made this porridge this morning with a few revisions. I added one chopped apple, a handful or raisins, and some baking sweetener to 1C of the quinoa. I used one of those waterless cooker pans from the 70s so the porridge cooked in 30 minutes but it required nearly double the fluid. I used one Cup of skim milk and all the rest in water. If I had cider in the house I would have used that. The end result is tasty. I am trying to add more whole grains to our diets. My husband will eat quinoa with a tomato creole type addition but he isn't thrilled. The porridge is for me!!

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travelingfool

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Reviewed: Jan. 4, 2009

This was my first experience with quinoa, and quite positive. I think this recipe is delicious, though does need to be cooked longer. I used 1% milk instead of almond-- watch out for the milk protein scum, which needs to be skimmed off. I'd make this again, but I'm going to keep looking for a breakfast quinoa recipe that'll fit into my morning schedule during the school year.

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werethylacine

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Reviewed: Aug. 31, 2008

this was really really good. it had the perfect amount of sweetness. it had a tiny bit of a crunch, but it wasnt really crunchy like it sounded like everyone else's was. i cooked it longer than 25 minutes only because i wanted it to be thicker. i cooked it at a very low simmer for 25 minutes, and the texture was great.

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Jessica

Cooking Level: Beginning

Living In: Denver, Colorado, USA

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Reviewed: Jul. 19, 2008

I followed this recipe to the letter, but at 25min, my quinoa was still quite crunchy. I bumped the heat up to medium low. After over an hour, I gave up, doused my serving with brown sugar, and managed to eat half of it before dumping the rest down the drain. Ah well. I'm afraid I won't be trying this one again.

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Amy

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Reviewed: Jun. 7, 2008

I made this for my family, as I'm a big "You are what you eat" fan, and this is one of the ingredients suggested by Gillian. I was surprised that such a healthy ingredient tasted good. I won't be a fan of quinoa over night, but this definitely opened my mind to using quinoa in some other recipes. When I followed the direction, I found that the quinoa was still a bit crunchy after it was prepared. I don't know if this is common or not, but the next time I make it, I think I will cook it a bit longer. Also, if you are feeding other people with this recipe, it comes out closer to two and a half (very filling) servings. I would suggest that you make this in conjunction with blueberry muffins as the combination of flavors was delicious. Thanks for submitting the recipe!!

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Sai

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Reviewed: Apr. 1, 2008

This is SOOOOO good! For health reasons, I have to eat tons of protien every day, and I get sick of stuffing my face with meat all day. This was a very refreshing breakfast, very tasty and different! It's in the 80s here already but this winter, this will be a staple! Next time I'll use less liquid, I like my porridge thick enough to stand a spoon up in it. I added chopped walnuts and dried fruit and a little extra cinnamon. Excellent!

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