Sundried Tomato & Miso Mushroom Quinoa Porridge
[vc_row equal_height=”yes”][vc_column width=”1/2″][vc_single_image image=”3255″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1668615385020{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]A flavourful, nutrient dense and filling start to the day, perfect for a cold winter morning. The addition of quinoa increases the protein helping to avoid sugar spikes. The mushroom powder and miso paste pack a big punch of nutrients and meaty flavour. The buckwheat and seeds add nutrients and texture, while the sundried tomatoes add a deep tangy taste bringing the dish together.[/vc_column_text][vc_message css=”.vc_custom_1668615410152{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]SERVES: 2-3
ALLERGENS: Soy in miso paste[/vc_message][/vc_column][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
Ingredients
- 40g quinoa flakes
- 40g jumbo rolled oats
- 2tbsp buckwheat groats
- 1tbsp pumpkin seeds
- 1tbsp sunflower seeds
- 1tbsp mushroom powder
- 80g sundried tomatoes chopped
- 400ml liquid – see notes below
- 1tbsp white miso paste
Topping
- 1 egg to poach
- Chopped coriander to garnish
- Mushrooms to pan fry
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]
Method
- Place all ingredients, apart from the liquid, in a saucepan and stir to combine.
- Add the liquid and stir to thoroughly mix.
- Heat on the hob to a simmer and cook stirring regularly for 10mins until oats are soft and liquid has been absorbed.
- If serving with a poached egg and mushroom cook in a separate pans while porridge is cooking.
- Serve immediately topped with a soft poached egg and chopped coriander.
Notes
Liquid – ideally use bone broth and some soya or almond milk to make up to 400ml. If you do not have bone broth then use water and milk and add ½tsp vegetable bouillon powder. For the miso paste I used Clearspring white miso soup paste sachet. For the mushroom powder I used Sevenhills 7 mushroom blend. Leftovers can be stored in an airtight container in the fridge and enjoyed re-heated within 2-3 days. Alternatively you could use leftovers and make into a bread new recipe – coming soon![/vc_column_text][/vc_column][/vc_row]
