Breakfast > Porridge > Quinoa Porridges

Quinoa Uji Porridge Recipe

Ingredients with Measurements:
- 1 cup quinoa
- 4 cups water
- 1 cup milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon vanilla extract
- 1/4 cup raisins
- 1/4 cup chopped nuts (optional)

Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Blender (optional)

Step-by-step instructions:

1. Rinse quinoa in a fine mesh strainer and drain well.
2. In a large pot, bring water to a boil.
3. Add quinoa to the pot and reduce heat to low.
4. Cover the pot and let simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed.
5. Add milk, sugar, salt, cinnamon, nutmeg, cardamom, ginger, cloves, vanilla extract, raisins, and chopped nuts (optional) to the pot.
6. Stir well and let simmer for another 10-15 minutes, or until the porridge is thick and creamy.
7. Remove from heat and let cool for a few minutes.
8. If desired, blend the porridge in a blender until smooth.
9. Serve hot or cold.

Preparation time: 5 minutes
Cooking time: 30-35 minutes
Low heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 250
Total fat: 5g
Saturated fat: 1g
Cholesterol: 5mg
Sodium: 300mg
Total carbohydrates: 45g
Dietary fiber: 4g
Total sugars: 19g
Protein: 8g

Substitutions for ingredients:
- Almond milk or coconut milk can be used instead of regular milk.
- Honey or maple syrup can be used instead of sugar.
- Dried cranberries or chopped dates can be used instead of raisins.
- Any type of nuts can be used, or omitted altogether.

- Add mashed banana or pureed pumpkin for extra flavor and nutrition.
- Use different spices, such as allspice or turmeric, for a different flavor profile.
- Top with fresh fruit, such as sliced bananas or berries, for added texture and flavor.

Tips and tricks:
- Rinse the quinoa well to remove any bitterness.
- Stir the porridge frequently to prevent sticking and burning.
- Adjust the sweetness and spices to your liking.
- Add more milk or water if the porridge is too thick.

Storage instructions:
Store leftover porridge in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the porridge in a microwave or on the stovetop, adding more milk or water if needed to thin it out.

Presentation ideas:
Serve the porridge in bowls, topped with chopped nuts and fresh fruit.

Chopped nuts, fresh fruit, and a sprinkle of cinnamon.

Serve with a cup of hot tea or coffee.

Suggested side dishes:
Toast or a side of fresh fruit.

Troubleshooting advice:
- If the porridge is too thick, add more milk or water.
- If the porridge is too thin, let it simmer for a few more minutes to thicken.

Food safety advice:
Make sure to rinse the quinoa well to remove any dirt or debris.

Food history:
Uji porridge is a traditional Kenyan breakfast dish made with cornmeal or millet flour. This recipe is a modern twist on the classic dish, using quinoa instead of cornmeal or millet flour.

Flavor profiles:
Warm and comforting, with a blend of sweet and spicy flavors.

Serving suggestions:
Serve hot or cold, topped with chopped nuts and fresh fruit.

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Region: Peruvian

Taste: Nutty, Sweet, Creamy, Savory