Quinoa Miso Porridge

(warm up week only, contains pseudo grains)

I love a savory breakfast, and miso is so nourishing and warming on a cold day.  This simple breakfast is a great way to use up extra quinoa (or just cook more than you need at dinner time especially).

You will need:

• Approx ½ of a cup of cooked quinoa (red, white, black, whatever you can find) per person for a nice substantial brekky.

• ghee or coconut oil

• (red bean) miso paste

• turmeric or curry powder & black pepper

• a little water, broth, herbal tea.

• Optional:  chopped chives, a few crushed walnuts, sunflower seeds, tahini - and any spices you fancy.

• (no salt needed, the miso is salty enough)

How to:

• In a saucepan, melt a little ghee or coconut oil (about ½ a teaspoon per person) and if it appeals to you, toss in some chopped chives.  

• After they have wilted just a little, add a little water or broth or herbal tea, some turmeric (curry powder) & black pepper.

• Add your cooked quinoa and stir in all the goodness together - once it's warmed up stir in a little tahini if you like.  

• Stir while holding over a low flame, just 'til warmed through (don't let it stick, add more water if needs be).

• While you are warming your quinoa, put the kettle on, for the miso.

• In your bowl add about a tablespoon of miso and just a little boiled water, just enough to stir the miso and melt it some.  

• Add your quinoa to the miso in the bowl  

• Stir well to distribute the miso through the quinoa.

• If you so choose, add your nuts and seeds, pinches of favorite spices... jazz it up to fit your mood & taste buds!

• Sit down to eat, smile, chew well, breathe....