Quinoa Congee
This quinoa congee is a version of the traditional breakfast porridge. Try it savoury or sweet for a nice alternative to oats.
Servings: 4
Equipment
- Measuring cups and spoons
- Saucepan
- Slow cooker optional
- Wooden spoon
Ingredients
- 1 cup quinoa soaked overnight with a little lemon juice if possible. If not, use dry quinoa
- 6 cups liquid you can use water or stock. Try using the Nourishing Vegan Broth
Miso Flavour Bomb
- 2 tablespoons miso I used chickpea miso
- 4 teaspoons sesame oil
- 2 teaspoons finely grated ginger
- 2 teaspoons crushed sesame seeds used a mortar and pestle to crush them
- 4 teaspoons tamari
- ¼ cup flax oil or olive oil
- 2 teaspoons rice vinegar
- ½ teaspoon honey or liquid sweetener of choice
Garnish
- Cilantro + cilantro flowers
- Ginger + turmeric fermented carrots from Pure Earth Superfoods. The carrot ginger sauerkraut found in the e-book is also great
- Watermelon rashes sliced into matchsticks
- Tamari
- Black sesame seeds
- Chives
Instructions
- If you soaked your quinoa, drain it prior to cooking. Combine either soaked or dry quinoa with 6 cups water or stock. I like to use water for sweet congee and some stock (sometimes watered down for savoury). Bring the mixture to a boil, then cover and let simmer on the lowest setting. I like to cook mine for 1 ¼ hours, but it is just as good cooked for 2-4. If you have a slow cooker or a rice cooker you can set this up the night before so that the porridge is ready for you in the morning.
- While the congee is cooking combine the miso bomb ingredients. Stir everything together so that a thick paste is formed.
- Once the porridge is cooked it should have a slightly runny consistency. If you find it too runny, let it simmer with the lid off for a few minutes more. Ladle into bowls and top each with around 2 tsp. miso flavour bomb (I like to stir mine in).
- Garnish each bowl with desired toppings and a splash of tamari for the savoury version.
- Leftover porridge can be whisked up with a splash of water throughout the week.