SAVOURY QUINOA PORRIDGE WITH KIMCHI AND AMINO ACIDS
While testing out new foods with baby Mahi, I picked up a packet of quinoa, something that I hadn’t done in ages. I soaked a cup of the grain overnight and in the morning rinsed and steamed it, which took no time at all. I added more and more water as it simmered to make it soupy (I either like my quinoa fluffy like couscous with barely a bite or super mushy like porridge), then all that was left was to flavour it.
Mahi definitely relishes the more savoury side of things, I am discovering. With quinoa I find that if you’re going to go sweet porridge, you have to really commit — with quite a bit of maple syrup! For me, quinoa definitely lends itself to salty seasoning better. I love it in my sweet potato quinoa kitchari for example.
For Mahi, I decided on a bit of ghee, dried ginger and a dash of Bragg amino acids, and gave her batch a little blend so that she could digest it better (no molars to grind yet!), though if I’d cooked it another 20 minutes it would have done the job. For myself, I went with extra virgin olive oil, kimchi sauce (yes, I love olive oil and kimchi!) and a dash of Bragg (or try tamari), and I was in savoury breakfast heaven.
Move over, eggs, this was right up there with the best “quick, simple and packs a punch” ways to start the day. The quinoa kept me satiated with its high protein content and the Pitta of the fiery, smokey, sour kimchi and salty Bragg liquid aminos kept my belly warm in the winter when the sluggish energy of the season means I can handle the extra excitement of it all without my Vata going awry! And speaking of exciting, don’t let this very basic recipe put you off as not worth it — it really is worth it, and you can always up the ante for guests, lunch or dinner meals with the addition of seaweed, mushrooms, slices of spring onions, toasted sesame (black or white), sautéed greens.. Any or all of the above!
INGREDIENTS
Serves 2-3
1 cup of quinoa soaked overnight in double the amount of water
2-3 cups of water for cooking
½ tsp ground ginger
Big pinch salt
To serve
Kimchi or kimchi sauce or your choice of (not too burny!) chilli sauce
Extra virgin olive oil or a dollop of ghee
Tamari or liquid aminos
METHOD
Rinse the quinoa and soak in double the amount of water (filtered, preferably) overnight or for at least 4 hours.
The next morning or after soaking, drain and rinse the quinoa and add to a saucepan. Bring to the boil, then simmer with to cups of water, the ground ginger and the salt until completely tender for 10-12 minutes, lid off, stirring occasionally. Check the consistency — at this point I usually add up to one other cup of hot water and simmer to make it looser. It will thicken up as it cools and you want the quinoa to melt in the mouth, so you won’t be trying to catch each grain in your mouth to be chewed…
When it’s cooked to your liking, spoon into a bowl, drizzle with extra virgin olive oil, a blob or spoonful of kimchi/kimchi sauce and a dash of tamari or liquid aminos.
East by West tips:
If you haven’t heard of liquid aminos, it’s generally referring to a product by Bragg — a soy sauce alternative seasoning sauce, made from non-GMO verified soybeans which have not been fermented, making it a good choice for people who have trouble with fermented foods. It’s gluten-free, contains no preservatives or synthetics and contains 16 amino acids, hence the name, and they do a coconut amino version too. For gluten-free, tamari is another good option.
If you are feeling Pitta-aggravated, avoid the extra heat and go sweet with your quinoa today!
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