Turmeric, Rocket And Quinoa Porridge With Avocado Salsa
Although unconventional, I like my porridge with salt rather than sugar. I don’t have a huge sweet tooth (at the moment that is- my taste buds are very subject to change) and consequently, I’m currently all over the savoury breakfasts. This recipe was created out of the desire to create a high-protein breakfast option which didn’t involve a huge amount more effort than avocado and Marmite on toast (a winning combination; I’d encourage you to do try it), but was just as tasty and comforting. It does, admittedly, take a lot longer to cook than you would perhaps choose to spend on the first meal of the day (by virtue of it using quinoa rather than oats) but you could always cook up a large batch the night before, and reheat the required amount in the morning. This way, you only have to whip up the salsa and reheat the porridge and you’re there! Or, alternatively, you could reserve this dish for lazy brunches on your day off and keep the porridge simmering on the stove while you go back to bed..
If you don’t like turmeric, you don’t have to add it. The stock, rocket and pepper flavour the quinoa enough, but I added the turmeric for that distinctive peppery kick, as well as for the nutritional benefits. The salsa is also to die for, despite it’s ridiculously simple preparation method, and I love the contrast of hot creamy porridge with cold crunchy salsa. I am also fairly sure you could eat this for lunch or dinner, rather than confining it to breakfast or brunch-time.
An interesting take on standard oat-based porridge, this dish makes the most out of seasonal tomatoes and rocket leaves, and is perfect for a chilly Autumn day.
- 75g quinoa
- 700g vegetable stock
- 1/2 tsp turmeric powder
- 1/4 tsp ground black pepper
- 40g rocket leaves, chopped
- 25g pine nuts
- 100g tomato (1 medium), finely chopped
- 100g avocado (about 1/2 large one), finely chopped
- 5g garlic (1 clove), crushed
- 1/2 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- Place the quinoa, stock, turmeric and black pepper in a small-medium sized saucepan over high heat, with the lid on. When the mixture has come to a boil, turn the heat down to low and simmer for about 30-40 minutes, stirring frequently, with the lid on, but slightly ajar. After 15-20 minutes, the quinoa will looked cooked, but it needs more time to break down in to a porridge-y consistency. If you find that 40 minutes cooking is still not enough, cook it for longer. If you prefer more of a 'bite', cook for less time.
- For the last 5 minutes, cook with the rocket leaves stirred in, which gives them enough time to wilt.
- Toast the pine nuts in a 160 degree C oven for 10 minutes until golden and toasted. Careful not to burn them!
- Then, combine all of the ingredients in a bowl. Simple as that.
- Divide the porridge between two bowls and scoop a dollop of salsa on top of each one. Garnish with more rocket leaves if you wish.