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Quinoa Porridge with Blueberry Compote

Posted by uprootkitchen
July 18, 2016
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Oh-so-sweet, seasonal blueberries take this quinoa porridge to a whole new level for a hearty Summer breakfast!

Oh-so-sweet, seasonal blueberries take this quinoa porridge to a whole new level for a hearty Summer breakfast!

by Marisa Westbrook

It is with great pleasure that I get to introduce myself to you, Healthy Aperture Blog readers! My name is Marisa, and I write at Uproot Kitchen, a seasonally-focused recipe site bringing you healthy, affordable and delicious ideas. This column, Cooking in Season, will bring you a new idea each month on how to take advantage of the amazing produce grown here in the U.S. that you can find at your grocery store or local farmers' market. Let's jump in!

Oh-so-sweet, seasonal blueberries take this quinoa porridge to a whole new level for a hearty Summer breakfast!


Summer breakfasts for me are a perfect opportunity to enjoy the season's fresh berries. I wait all year for these little jewels to lower in price at the grocery store, and stock my freezer for smoothies when I find a good deal. 


I recently snagged a beautiful bag of plump blueberries, and enjoyed them all week as snacks and on top of this Quinoa Porridge with Blueberry Compote. Prepping breakfasts in advance is something I have started to do in order to relax my morning routine, and this recipe is easily doubled for 4 portions for the week that you can enjoy heated up or cold from the fridge. 

Oh-so-sweet, seasonal blueberries take this quinoa porridge to a whole new level for a hearty Summer breakfast!


I love mixing up morning oatmeal by making it with quinoa, a seed with a higher protein content than oats (1 cup of cooked quinoa provides ~8 grams of protein, compared to ~5 grams in cooked oatmeal). Toasting the quinoa with oil as our first step enhances the nuttiness of the quinoa seeds, and adds additional staying power to our breakfast bowl - thanks to the added fat.

Oh-so-sweet, seasonal blueberries take this quinoa porridge to a whole new level for a hearty Summer breakfast!


I have left the compote unsweetened, since I use maple syrup in the quinoa recipe and find the berries, at their peak season, need no support from additional sugar. Adjust as needed depending on their sweetness!

This Quinoa Porridge with Blueberry Compote is a filling and delicious breakfast idea that you can tweak and make your own, with whatever berry you get your hands on this summer. 

For more seasonal meal ideas and grocery shopping inspiration, check out my July Seasonal Produce List on Uproot Kitchen. Enjoy and be well!
Oh-so-sweet, seasonal blueberries take this quinoa porridge to a whole new level for a hearty Summer breakfast!

Oh-so-sweet, seasonal blueberries take this quinoa breakfast porridge from @uprootkitchen to a whole new level!
Oh-so-sweet, seasonal blueberries take this quinoa porridge to a whole new level for a hearty Summer breakfast!

Quinoa Porridge with Blueberry Compote

Yield

serves 2

Ingredients

  • 1/2 cup dry quinoa
  • 1 tablespoon coconut oil, or other neutral-tasting oil
  • 2 cups unsweetened plant-based milk
  • 1/2 cup water
  • Pinch of salt
  • 1 tablespoon maple syrup
  • 1 cup fresh blueberries, rinsed
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • Garnish with fresh blueberries, sliced banana, additional maple syrup and milk to taste

Directions

  1. Place dry quinoa and coconut oil in a pot over medium heat to toast the quinoa. Stir as the oil melts, coating the quinoa, and continue cooking for 4-5 minutes until the quinoa is fragrant and warm.

  2. Pour in milk of choice, water, a pinch of salt and stir to combine. Reduce the heat to low, cover the pot, and allow the quinoa to cook for 20 minutes.

  3. While the quinoa is cooking, add blueberries and water to a saucepan. Cook the mixture for about 5 minutes on medium heat, using a silicone spatula or back of a spoon to coax some of the berries to burst. Stir in the vanilla extract once about half of the berries have burst and there is plenty of liquid in the sauce pan. Remove it from the heat and allow the compote to cool.

  4. Remove the lid to the quinoa and stir in maple syrup. Add additional milk (1/4 cup at a time) to thin the recipe if desired, and cook for an additional 3-5 minutes until the quinoa seeds are plump and creamy.

  5. Divide the quinoa into 2 portions and top with the blueberry compote, fresh berries, banana, additional maple syrup and milk to taste. Serve warm or cold.

Click for nutritional information
Calories 330
Carbohydrates 48g
Fiber 6g
Sugar 13g
Fat 12.5g
Protein 8.5g
Sodium 249mg
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uprootkitchen

uprootkitchen
Marisa Westbrook is the Features Editor of the COOKING IN SEASON column on HealthyAperture. She is a public health professional, recipe developer and food photographer inspired by fresh, local produce. Visit her website Uproot Kitchen for simple and healthy recipes made with whole ingredients, monthly seasonal produce lists and urban gardening posts.
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