This thick, fruity, Easy Quinoa Porridge with Golden Milk uses freshly grated ginger and turmeric. The spices may seem a little unusual for breakfast, but these antioxidant spices gives a flavor that makes for... a delicious change to start the day with, especially if dealing with taste changes during chemo. It’s also a very tasty way to use up cooked quinoa. Use 2% milk, as the fat in it should help to make the turmeric more bioavailable. Without this milk, the dish is vegan, so please use the milk of choice. Add toasted nuts to the porridge for their healthy fats and extra protein. To up the health ante even higher, try using toasted walnuts instead of almonds for some extra omega 3s.
In a small sauce pot over a medium high flame, add the quinoa, the milk, and a pinch of sea salt. Stir to mix. Add the cranberries, dates, the grated ginger root and the turmeric. Stir again. Bring to a boil, cover and turn the heat down to low. Cook for 5-8 minutes stirring from time to time. For a thicker porridge, crack the lid.
Stir in the grated apple. Mix in well. Cover and cook 2-3 minutes more. Add the blueberries and stir to mix. Cover, turn off the heat and let sit for 2-3 minutes while you toast the nuts.
To dry toast the nuts: heat a small heavy frying pan over a medium high flame. Add the nuts and cook shaking until they are a light golden color - about 2-3 minutes. As soon as they are pale gold, turn off the flame as there will be enough heat left to finish the toasting.
Serve the porridge in bowls with sprinkled with nuts and either with a dollop of plain Greek yogurt if using, or with extra cold milk poured over it.
If cooking the quinoa from scratch, in step 1, add 2/3 cup quinoa + 1 cup of water + 1 cup of the milk. Add the salt, dried fruits and spices. Bring to a boil, cover and cook 15-20 minutes over a low flame. Add a little more milk if it looks dry. Carry on with step 2 as above.
If fresh turmeric is not available, use 1/2 teaspoon powdered turmeric instead.