Quinoa Porridge with Veggies, Mushrooms, Herbs, and Cheese
This quinoa porridge recipe is a sure shot winner when it comes to introducing quinoa in your meals. It is simple, delicious, bursting with flavour and nutrients.
Servings: 4 people
Cost: $10
Equipment
- Slow Cooker or Pressure Cooker or Rice Cooker
- Heavy Bottom Pan or Pot
Ingredients
- 1½ cups Quinoa
- 2 Medium Carrots
- 150 g Cherry Tomatoes
- 1 Medium Onion
- 2 Garlic Cloves
- 100 g Shimeji Mushrooms Or any other mushrooms
- 50 g Mozzarella Cheese optional or any othe cheese of choice
- 2 tsp Cinnamon
- 1 Star Anise
- 2 Cloves
- 1½ tsp Turmeric Powder
- 1½ tsp Paprika Powder Or Black Pepper to be sprikled in the end
- 1½ tsp Rock Salt To taste
- 2 tbsp Ghee or Olive Oil Or any pure cooking oil
Instructions
Preparing Quinoa
- Wash and soak quinoa in water such that there is 1 inch layer of water on top of it.
- Boil quinoa in pressure cooker or slow cooker by adding quinoa with water and boiling it till it is soft. Pressure cooker may need 2 whistles. And slow cooker will need about 15 mins.
Preparing Veggies
- Separately and Finely chop the cherry tomatoes, carrots, onion, garlic. Keep aside.
- Wash the mushrooms and separate them as small stems or cut into small pieces if needed.
- Grate the cheese and keep aside.
Preparing the Porridge
- Heat a pan and add oil to it.
- When the oil is slightly hot, add star anise, cloves, and bayleaf. Sitr for few seconds.
- Now add onion and garlic. Mix well till it turns golden brown.
- Now add paprika powder, turmeric powder, salt, and cinnamon powder. Mix well.
- Add all the veggies except the mushrooms. Cover and cook on low heat. Once the carrots turn soft, add the mushrooms and mix well. Stir for about a minute.
- Now add the cooked quinoa. Mix well.
- Close the heat and top the porridge with grated cheese.
- Serve hot. Enjoy!
Notes
Quinoa can be cooked in a similar way as you cook rice. To cook the quinoa in a pan, add one part of the quinoa grains to two parts water. After the mixture is brought to a boil, reduce the heat to simmer and cover.
It takes about 15 minutes to cook and you will notice that the seeds have become translucent. Allow to rest for 5 minutes before enjoying.
Store quinoa in an airtight container. Cooked quinoa seeds are fluffy with a delicate nutty flavour.