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Buckwheat and Quinoa porridge - take two

So, the good news is, the buckwheat did not aggravate my asthma or my arthritis, so I am going to put that in the Good For Health, Good For Eating category inside my head. I did find the porridge I made the other day a bit watery though, so I thought I might refine it a bit and this is what I did.


Ingredients


Serves One


1 tablespoon buckwheat kernels

1 tablespoon quinoa

Water


This is really, really slow porridge, so make sure you are not starving hungry before you put it on. Pop the buckwheat kernels in a small pot and cover with about 3/4 cup of water, simmer for twenty minutes and add the quinoa.

Simmer for another fifteen or so minutes until the quinoa is translucent and has made those little worms we spoke of in our post on how to cook quinoa, (Quinoa and Cashew Salad). If it is not cooked all the way through it could cause digestive upset and this is all about a soothing, comfort food type of Breaking the Fast for the food intolerant.


See this? This is not ready. The quinoa is starting to make worms, but see that has little hard bits inside the grains? Not cooked enough, pop in a tiny drop more water if you need to and simmer for another five minutes.


That is looking better, I see a couple still not cooked all the way through, but I am hungry enough to eat the dry seeds out of the bag by now, so it will do. Pop it into a strainer and let it sit for a few minutes to drain any moisture away, then into a bowl.


Top with a wee dram of maple syrup and almond milk. Or sugar and cows milk if you prefer.


That’s better. And it tasted pretty good too!


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