Are you tired of your standard oatmeal with raisins? Then you’ll want to try this quinoa-oats porridge. I love making this recipe ahead of time so I actually have time to sit down and eat breakfast before work. Not to mention, I can kill two birds with one stone by making a big pot of quinoa and using half of it for the porridge and the other half for dinner throughout the week. The best part? The fiber and protein from these whole grains help me get through the morning without having to worry about a grumbly stomach.
Before I show you how to make this recipe, I want to let you know that I do recognize quinoa is a more expensive ingredient than say rice or oats. The reason I’m featuring it is that I feel the nutrient content justifies the price. Quinoa is a complete protein, so for someone like me who rarely eats meat, it helps me make sure I’m not missing out on essential nutrients. The money I save from not buying meat regularly, I use to splurge on quinoa.
How Do I Cook Quinoa?
There are a million ways to make quinoa; rice cooker, precooked, cooked covered, etc., so do what works best for you. I personally like this method from Cookie +Kate :
- 1 part uncooked quinoa ( e.g., 1 cup quinoa)
- 2 part water ( e.g., 2 cups water)
- Salt to taste
- Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa.
- Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the temperature a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork. Season with salt, to taste unless you’re proceeding with another recipe as written.
Isabella’s Quinoa-Oats Porridge
Cost Per Serving: $0.63
- 2 cups quinoa, cooked (about 2/3 cup uncooked)
- 1 cup oats, dry
- 1 cup milk
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Milk for topping
- Additional toppings: fruit, nuts, cinnamon, chocolate chips
- Cook quinoa as desired. See suggestions for cooking quinoa above.
- Add 2 cups cooked quinoa, cinnamon, dry oats, and milk to a sauce pan over medium-high heat. Stir occasionally. Cook until oatmeal is al dente (a.k.a. cooked but not mushy). About 4-5 minutes.
- Remove pan from heat. Add vanilla.
- Divide into four mason jars or Tupperware. Refrigerate.
- In the morning, add a splash of milk, stir, and microwave for 30 seconds or until warm.
- Top with fruit, cinnamon, nuts, or chocolate.
Let me know what you used for toppings!
All items were purchased at Walmart Grocery Store in St. Robert, MO. Prices listed were reported on 9/27/19.
Grocery Store Bill:
- 4 Banana/Apples = $0.94
- 8 fl oz Imitation Vanilla = $0.98
- 2.5 oz Cinnamon = $0.98
- 18 oz Dry Oats = $1.76
- 16 oz White Quinoa = $3.52
- 0.5 Gallon 2% Milk = $1.89
Total Bill = $10.07
Price of the ingredients used in this recipe:
- 4 Pieces of Fruit = $0.94
- 1 tsp Imitation Vanilla = $0.12
- 1/2 tsp Cinnamon = $0.05
- 1 c. Dry Oats = $0.26
- 0.75 c White Quinoa = $0.84
- ~1 c. Milk = $0.34
Cost for full recipe = $2.55
Price per serving = $0.63