A Healthy Alternative to Oatmeal: Quinoa and Millet Porridge
Healthy Nutritious Porridge
Want a little variety in the morning besides eating a regular bowl of oatmeal! Wouldn't you like to try different grains and change up your morning routine for a healthy alternative! Grains have been around for thousands of years. Grains are a good source of protein, vitamins, and minerals that provide you with a spectrum of rich nutrients. A good bowl of porridge is made with amaranth, buckwheat, bulgur, millet, quinoa, and other whole grains. Porridge is the term used for any cooked cereal grain. Add some sweetness, extra crunch, fiber or fresh fruit to your bowl of porridge. There are all types of grains to enjoy for breakfast such as millet, quinoa, barley, wheat, bulgur, amaranth, kamut, buckwheat, oats, and flaxseed.
What a wonderful start to your morning with a healthy glass of natural juice and a bowl of quinoa and millet porridge! Having a nice hearty bowl of quinoa and millet for breakfast will certainly boost your energy and fill you up with plenty of wholesome nutrients. In the mornings, a good healthy start begins with breakfast. Around the world, porridge is a hearty bowl of barley, bulgur, amaranth, and buckwheat that people enjoy other than oatmeal. It is very important to eat in the morning without skipping a meal. Breakfast gives you the necessary nutrients and vitamins needed to start the day. Your body needs fuel to go on every morning so it can function adequately. Instead of oatmeal, try other grains for a variety in tastes, textures and healthy nutrients.
As most people know oatmeal is very healthy. Oatmeal is usually eaten for breakfast but can be enjoyed any time of the day. It has a hearty taste and is good for you. There are other hot breakfast cereals like cream of wheat, cream of rice, wheatena, farina, and semolina. These hot cereals are loaded with vitamins and are a creamy bowl of nutrition. They are also an alternative to oatmeal in the morning. Hot cereal grains which are referred to as "porridge" can be made several ways with water or milk and by adding your favorite flavorings. You can add honey, maple syrup, cinnamon, nutmeg, butter, brown sugar, agave nectar, vanilla, or molasses. If you prefer a creamier bowl of porridge, add in a quarter cup of plain or vanilla low-fat yogurt. There's nothing like a wholesome bowl of goodness!
Healthy Add-ins and Flavorings
If you want to add flavor to your bowl of quinoa and millet porridge, you can add honey or low glycemic agave nectar for a sweet taste. You can add molasses to a hearty bowl of barley or bulgur for added iron. Try an alternative to oatmeal in the morning by cooking one of these grains: amaranth, barley, millet, quinoa, bulgur, buckwheat, kamut, spelt, or wheat. Add water, oat or almond milk, and any other flavors according to your tastes. The following recipe can be made to fit your tastes and diet. You can add fresh fruits, walnuts, almonds, pecans, dried fruits, flaxseeds or sesame seeds to your quinoa and millet porridge. Prepare your porridge how you like it.
Quinoa is a gluten-free seed that is native to South America. Quinoa has been growing in the high mountains of South America for over 5,000 years. The quinoa seed is small and delicate with a nutty flavor. This seed is high in protein and nutrients and is one of the few foods that is relatively high in protein. In fact, quinoa is higher in nutrients than wheat. Quinoa has a third less calories than oatmeal and provides selenium. Selenium is a vital trace nutrient not found in oatmeal. Selenium deficiency is associated with impaired immune function and decreased resistance to viral attacks.
Millet is a small, round, ivory-colored seed that is rich in B vitamins, potassium, magnesium, iron, zinc copper, phosphorus, and manganese. This is the only grain with an alkaline ph as one of its nutrients that makes millet so easy to digest. There are 6,000 varieties of millet grown around the world. Millet is the only grain that retains it's alkaline properties even when cooked which is ideal for people with wheat allergies. With a texture like brown rice, millet can be used in pilafs, casseroles, and most oriental dishes. Millet can be substituted in recipes that call for rice and couscous. Millet grain is also used in baked goods such as breads, muffins, and biscuits.
This delicious recipe is very versatile and is one of my favorites. I hope you and your family will like the following nutritious and yummy hot breakfast porridge.
Quinoa Millet Porridge
- 1/2 cup of quinoa
- 1/4 cup of millet
- 2 1/2 cups of water
- dried peaches or apricots
- dates, currants, raisins or cranberries
- chopped walnuts, almonds, hazelnuts or toasted pecans
- flaxseeds or sesame seeds
- oat milk, almond milk, skim milk or cream
- plain or vanilla yogurt
- molasses, maple syrup, agave nectar, brown sugar or honey
- cinnamon, nutmeg or cardamon
- In a medium-sized bowl, soak the quinoa and millet in cold water for 5 minutes.
- Drain and rinse under cold running water.
- In a medium saucepan, combine the soaked quinoa, millet, and water and bring to a boil.
- Reduce the heat and simmer, covered for 30 minutes or until tender and fluffy.
- Add dried fruits or sliced apples.
- Simmer until water is absorbed.
- Serve with milk or cream
Sweeten to taste with your favorite sugars or syrups! (molasses, honey, agave nectar, maple syrup, or brown sugar)
© 2012 Marla Rose