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
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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!