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Quinoa Banana Porridge
Eat and Run, Scott Jurek---with some changes by Eve
This high-protein breakfast is light and fluffy when done in a food processor and grainy but still tasty when mashed by hand.
240 ml 1 c. quinoa, rinsed and drained
470 ml2 c. water
240 ml1 c. almond milk or other non-dairy milk
1 ripe banana (or pear)
59 ml1/4 c. dried coconut flakes
2 ml1/2 tsp. salt or light miso
2 ml1/2 tsp. vanilla extract
7 ml1 & 1/2 tsp. cinnamon
Garnish: apple slices, raisins, chia seeds, nuts
4 servings
Machine method:
Add the rinsed quinoa to the water in a medium saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, until the water is absorbed and the quinoa turns translucent. Fluff with a fork and cool 5 minutes.
Place the quinoa and remaining ingredients in a blender or food processor and mix for 1 to 2 minutes, until smooth. Pulse in raisins if desired.
By hand method:
Add the rinsed quinoa to the water in a medium saucepan. Add a couple of handfuls of raisins. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, until the water is absorbed and the quinoa turns translucent. Fluff with a fork and cool 5 minutes.
Stir in the remaining ingredients and mash with a potato masher.
I make the whole amount and keep it in the refrigerator, reheating some each morning.