Sometimes, on quiet late afternoons, when Iâ€™m alone in the kitchen working, when a cool breeze flows through, and I hear the wind whistling through the trees and the birds chirping in the distance, I get homesick.
Itâ€™s a dull nostalgic sensation, the call of a faraway place Iâ€™ve never known.
Is that possible? Can you get homesick for a place of your dreams?
Same thing happened with this breakfast, I donâ€™t knowâ€¦ breakfast for me is almost sacred.
After I let myself savour the first few bites, I got this distinct urge to be someplace else; a tranquil open space, a forest, or perhaps a farm â€“ tall trees with swaying branches, lush green fields, glistening sun and a gentle cool breeze.
I wake up most weekends excited about breakfast, even more so when Iâ€™m trying something new.
Iâ€™ve been meaning to make this red quinoa porridge for months now; I just knew I would like it.
I love, love this porridge, itâ€™s warming, nourishing and delicious; stir in a bit of pureed mango, some nuts and dried fruitâ€¦ and itâ€™s dessert for breakfast!
You really do have to savour this porridge; slowly, with gratitude – and if you’re lucky you might even feel like you’re some place else.
I prefer the crunchiness of red quinoa, itâ€™s firmer and holds its shape better than white quinoa.
I like the texture and nuttiness, it’s also wonderful in salads and soups
This porridge isn’t fussy, it’s simple, cooks in less than twenty minutes and comes out wholesome.
Red Quinoa In Coconut Milk & Mango Puree
- Â½ cup red quinoa (or any other kind)
- Â½ cup water (or more)
- Â½ light cup coconut milk (or more)
- A pinch of salt
- 2 tablespoons maple syrup (or to taste)
- Mango puree (pulp of a mango)
- Pistachios / Pecans
- Dried Cherries / Cranberries (optional)
- Cook quinoa in water and coconut milk until tender, stir frequently to prevent burning
- Add salt and maple syrup
- Serve in a bowl, and swirl in mango puree
- Top with pistachios, pecans, dried cranberries and cherries and or more milk