Quinoa porridge from Good to the Grain: Baking with Whole-Grain Flours (page 138) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Squash and apple compote

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 04, 2013

    I absolutely love this dish, but should report it received mixed reviews in my house. Quinoa is cooked down with water, and then added to a barely sweetened chai spiced-like milk and cream base (I just used milk- no cream- and it was fine). Kim's recommendation is to serve it with the Squash and Apple compote from the book, and I don't think this porridge will work without it. My husband had it straight up, no compote, and he didn't care for the use of quinoa in a sweet, rather than savory dish- I think part of his problem was the omission of the compote.

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