Posted in Recipes on 23.09.2019
Quinoa Porridge with Autumn Fruit Jam
prep: 10 mins / cook: 45 mins / inactive: 0 mins / total: 55 mins / quantity: 2 servings Print recipe?
Start your morning off right with this creamy quinoa porridge topped with home made jam. The extra energy boosting ingredients makes it a great alternative to oats!
Breakfast has always been my favourite meal of the day. Usually because I wake up famished. There’s often something waiting for me in the fridge – be it overnight oats or some type of baked oats – especially these peanut butter ones which are rarely not in the fridge or freezer! But I’ve heard great things about quinoa porridge and being so flipping healthy I thought it worth a try.
I’ll admit, I was sceptical. Quinoa for breakfast? I’ve only ever had it as a quinoa salad, usually packed with bright fresh veggies and drizzled with a creamy peanut butter sauce.
I’ve used Hodmedods Two Colour Quinoa for this breakfast recipe. It’s a combination of their Somerset Red and Essex white quinoa and has a lovely nutty flavour.
Quinoa is not only gluten free and high in protein, it’s also one of the few plant foods that contain sufficient amounts of all 9 essential amino acids. These amino acids can’t be made by the body so must come from food. And they’re super important because they’re vital for processes in the body such as muscle and tissue growth, energy consumption, regulating blood sugar, appetite, sleep, and mood.
Some fairly good reasons to incorporate quinoa porridge into your breakfast rotation right?
Combine this with some stunning fresh autumn fruits made into a very low sugar jam and you’ve got yourself a supercharged start to your morning!
If you’re as big a fan of breakfast as me, here’s 40 of the best vegan breakfast recipes. With everything from tofu scramble, to waffles, to pancakes and pretty much everything in between!
How to make home made jam
We’re not talking ordinary jam here. This is not the sugar laden, mostly bland confection you get in jars from your supermarket. Nu-uh. It also doesn’t take hours of bubbling (just 15 minutes) and there’s little to no danger of jam splat burns. And yet it’s still perfectly thick, spreadable and unctuous. And very very delicious! Oh and adaptable! Just sub in for whatever fruits and berries you fancy or whatever is perfectly in season right now.
Start by roughly chopping the fruit. It doesn’t have to be perfect and uniform but the smaller the pieces they quicker they’ll cook. Put it into a heavy based saucepan (this helps prevent the sticky mixture from burning), add the sugar (or agave syrup in this case), the spice and a dash of water. Pop on a lid, stir once or twice and bubble gently for 10 minutes until the fruit has nicely softened. It’s then completely up to you – or your no lumps allowed jam eater – as to whether you puree it or not.
I’d personally have left it as it was but I live with a 46 year old fussy eater so lumps are banished. Either way, it’s still delicious and very very spreadable on more than just quinoa porridge!
Because it doesn’t have truck loads of sugar in to help preserve it this jam only lasts a couple of weeks in the fridge. But I promise you, you’ll be spreading it to your hearts content. One of the best things about using seasonal fruit is not just their RIGHT NOW flavour, but they tend to be sweeter. Which equals less sugar in our semi-healthy home made jam. Healthy jam huh. Who’da thunk!
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Quinoa Porridge with Autumn Fruit Jam
prep: 10 mins / cook: 45 mins / inactive: 0 mins / total: 55 mins / quantity: 2 servings
- 1 + 1/2 cups (225g / 3 small) pears – core removed and roughly diced
- 1 + 1/2 cups (225g / 3) plums – stone removed and roughly chopped
- 1 cup (130g) blackberries – fresh or frozen
- 1/2 tsp ground cinnamon
- 2-3 tblsp agave syrup (can sub with maple syrup)
- 1/4 cup (60ml) water
- 1 tblsp chia seeds
- 1 cup (200g) quinoa – I used this Two Colour Quinoa from Hodmedods
- 1 + 1/4 cups (310ml) unsweetened plant milk
- 1 + 1/4 cups (310ml) water
- 1 tblsp ground flax seeds
- 1/2 tsp ground nutmeg
- 1/2 vanilla extract
- Caramelised bananas (see note)
- Chopped pecans
- Quinoa puffs
- Start with the jam, as you'll need to give it a little time to cool before using. Put all the jam ingredients except for the chia seeds in a heavy based saucepan with a lid
- Cook over a gentle heat, stirring once or twice, for 10-12 minutes until the fruit is soft
- Add the chia seeds and cook for a further 2 minutes, stirring frequently
- Allow to cool for a few minutes before transferring to clean jars. Leave the lid off until cooled completely then store in the fridge
- To make the porridge put all the ingredients into a medium saucepan and cook over a low heat for 25 - 30 minutes, stirring frequently, until almost all the liquid has been absorbed
- Pour into your favourite bowl, spoon on the jam, add your toppings and enjoy!
- To make caramelised bananas simply peel and slice a large banana in half then in half lengthways so you get 4 pieces of banana. Fry in a hot pan with a drizzle of maple or agave syrup for 1 minute each side until sticky and caramelised
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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