QUINOA CONGEE – WHOLEHEARTED EATS
Provided by: Sophie MacKenzie
Categories: Whole food Breakfast
|1 cup quinoa (soaked overnight with a little lemon juice if possible. If not, use dry quinoa)|
|6 cups liquid (you can use water or stock. Try using the Nourishing Vegan Broth)|
|2 Tbsp. miso (I used chickpea miso)|
|4 tsp. sesame oil|
|2 tsp. finely grated ginger|
|2 tsp. crushed sesame seeds (used a mortar and pestle to crush them)|
|4 tsp. tamari|
|1/4 cup flax oil (or olive oil)|
|2 tsp. rice vinegar|
|1/2 tsp. honey or liquid sweetener of choice|
|Cilantro + cilantro flowers|
|Ginger + turmeric fermented carrots (from Pure Earth Superfoods. The carrot ginger sauerkraut found in the e-book is also great)|
|Watermelon rashes (sliced into matchsticks)|
|Black sesame seeds|
- If you soaked your quinoa, drain it prior to cooking. Combine either soaked or dry quinoa with 6 cups water or stock. I like to use water for sweet congee and some stock (sometimes watered down for savoury). Bring the mixture to a boil, then cover and let simmer on the lowest setting. I like to cook mine for 1 1/4 hours, but it is just as good cooked for 2-4. If you have a slow cooker or a rice cooker you can set this up the night before so that the porridge is ready for you in the morning.
- While the congee is cooking combine the miso bomb ingredients. Stir everything together so that a thick paste is formed.
- Once the porridge is cooked it should have a slightly runny consistency. If you find it too runny, let it simmer with the lid off for a few minutes more. Ladle into bowls and top each with around 2 tsp. miso flavour bomb (I like to stir mine in).
- Garnish each bowl with desired toppings and a splash of tamari for the savoury version.
- Leftover porridge can be whisked up with a splash of water throughout the week.