What is this? an actual recipe post,on my blog- stop the press?! It’s funny because when I started this back in 2012, the majority of what I put on here, recipe posts, but I haven’t actually posted one since August. It’s not because I haven’t been cooking, I have been, a lot. I’ve just been eating out a lot more too and given that there’s only so many hours in the day, I tend to stick the reviews and lump the recipes into my weekly roundup. Starting this week I plan to post a recipe every Monday, reviews on a Tuesday and Thursday and then my usual favourite things post on a Sunday too.
For those of you who read my most recent favourite things post you’ll know that I used to eat porridge all of the time for breakfast, that was until I realised it was causing my unexplained (at times severe) bloating and stabbing pains in my stomach- sad face. After that I gave up altogether on any sort of warming, or oat based cereals and resigned myself to a life of toasted rye bread for breakfast at my desk. Then I read/heard somewhere about making porridge from quinoa, I had a little google for recipes and then kind of did a mash up of a few of them to suit the ingredients that I had to hand.
1 punnet of plums
A good glug of maple syrup
Mixed spice (I used an M&S Christmas blend)
1/2 cup of quinoa
1 cup of water
1 1/2 cups of milk (almond or coconut are fine)
2 tsp of soft brown sugar
pinch of salt
1/4 tsp vanilla bean paste or extract
For the maple spiced plums:
De-stone and halve the plum and arrange in a baking tray or dish. Drizzle with the maple syrup and sprinkle over a tsp of mixed spice. Put in a 180 oven until the the skins are slightly blistered and the juices and maple have become a lovely plummy syrup, check back after 20 minutes or so.
For the porridge:
Heat a medium sized saucepan and add the quinoa and 1/4 tsp of the spice and stir over the heat for 2-3 mins until it’s evenly toasted, them add the water, milk, and vanilla then stir together with the sugar and salt. Bring to the boil and then simmer until just tender (I like mine with a bit of bite), add more water if all the liquid dries up before it’s cooked. Then top with the plums and a good dollop of natural yoghurt too (I used an organic one sweetened with honey to balance out the tangy plums).
If my reheating experiment goes to plan then this is definitely going to be a regular thing for my work breakfasts and I’m already planning to make a blueberry compote and toast some almonds to go with the next batch. I’m feeling so inspired cooking-wise at the moment and it’s making me happy.
What do you eat for breakfast? Any other tips for healthy and substantial ‘desk breakfasts’? Comment below or tweet me x