Savoury super-food quinoa porridge

Savoury super-food quinoa porridge

By
From
Cantina
Serves
6
Photographer
Chris Middleton

This is my super-healthy version of a Latin American-inspired congee. Quinoa is often used to make comforting savoury porridges in the highlands of Peru and Bolivia, from where it originates. It’s extremely good for you and high in protein, fibre and magnesium, while being cholesterol- and gluten-free. You can add whatever savoury foods you enjoy and alternate them according to what’s in season. Here the broth is flavoured with the smoky chipotle chilli, which is easy to find in most Latin American food stores.

Ingredients

Quantity Ingredient
60ml rice bran oil
1 small red onion, finely chopped
2 garlic cloves, thinly sliced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 chipotle in adobo sauce
1/2 bunch kale, stripped from the stem and roughly chopped
200g red quinoa, soaked in cold water for 30 minutes, drained and rinsed
1 litre chicken or vegetable stock
200g fresh or frozen corn kernels
200g cherry tomatoes, halved
1 large chorizo sausage, finely chopped
sea salt, to taste

Garnish

Quantity Ingredient
2 avocados, sliced
6 poached eggs, (optional)
200g sheep or goat’s feta, crumbled
1 large bunch coriander leaves, roughly chopped

Method

  1. Heat the oil in a medium heavy-based saucepan over low heat. Cook the onion and garlic until softened. Add the spices and chipotle and cook until fragrant. Add the kale and quinoa and stir to combine. Pour in the stock, increase the heat to medium and bring to the boil.
  2. Reduce the heat and gently simmer, stirring occasionally, for 30 minutes. Cover and cook over low heat for another 30 minutes, or until the quinoa has cooked and the liquid has reduced to make a thick porridge. Add the corn, tomato and chorizo and simmer for a further 1–2 minutes to heat through, stirring to combine. Season with salt.
  3. Divide the quinoa porridge among serving bowls and top each with slices of avocado and a poached egg, if desired. Scatter with feta and coriander.

Paul’s tip

  • For a seasonal variation, in autumn add dried porcini mushrooms to the broth and replace the corn and tomatoes with chopped sautéed field mushrooms and cooked chickpeas (garbanzo beans).
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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