Sundried Tomato & Miso Mushroom Quinoa Porridge

Sundried Tomato & Miso Mushroom Quinoa Porridge

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.

Allergens: Soy in miso paste

Download Free Recipe PDF

Sundried Tomato & Miso Mushroom Quinoa Porridge

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

Instructions

Step 1

Place all ingredients, apart from the liquid, in a saucepan and stir to combine.

Step 2

Add the liquid and stir to thoroughly mix.

Step 3

Heat on the hob to a simmer and cook stirring regularly for 10mins until oats are soft and liquid has been absorbed.

Step 4

If serving with a poached egg and mushroom cook in a separate pans while porridge is cooking.

Step 5

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!