The recipe below has been the stand out favorite - a lovely autumnal breakfast; warm, comforting and deeply flavorful. It is gluten & dairy free and uses only natural sugar from the sultanas. I start this the night before - when using kuri squash to top salads or accompany a risotto - reserve around 200 grams for the mornings breakfast. I really like the savory element that the salt, black pepper & olive oil lend the breakfast.
The same is true for the quinoa - soak it over night (add a tablespoon of apple cider vinegar to the water) and in the morning drain and rinse before cooking. It makes nutty fluffy quinoa and cuts down cooking time.
I have been experimenting with other grains for breakfast such as amaranth & millet but the quinoa has been my favorite
Serves 2 - 4
You will need:
200g roasted Kuri squash cut into chunks.
1 cup quinoa soaked over night (if not soaked in water, anticipate needing more almond milk during cooking. rinsed & drained)
2 cups almond milk (1/2 cup reserved for serving)
1/4 tsp fresh ground cinnamon
1/4 tsp of vanilla paste
1/4 cup sultanas
1 small apple washed & chopped into small pieces.
handful each of shredded coconut, pumpkin seeds & chopped raw walnuts
Place a medium sized sauce pan over moderate heat & toast the cinnamon until fragrant. Next, add chopped apple & stir to combine, about 2 minutes. Then add the rinsed quinoa and toast for another 2 minutes. Add the kuri squash & sultanas, stir to combine and quickly add 1 1/2 cups of almond milk & 1/4 tsp vanilla - bring to a quick boil and reduce the heat to low. Cook until quinoa is the desired tenderness, stirring occasionally - approx 10 - 15 minutes.
Keep an eye on the mixture while it cooks as you may need to add a bit more almond milk.
Spoon porridge into individuals bowls and pour a bit of the remaining almond milk over each, making sure it is equally divided. Top with some of the shredded coconut, pumpkin sees & chopped walnuts. If desired, drizzle with a bit of maple syrup.