I love the bulk bins at Whole Foods. The prices are the most competitive I've seen and I can stock up my pantry well enough to go in any direction I wish on a whim. This is great for two reasons: I am in college (read: poor), and I don't have to fall into the rut of variations on a theme of pasta dishes that would make Chef Boyardi beg for mercy.
I've had quinoa before, but this time I decided to go for the more exotic-looking red quinoa. Of course it sat in my pantry for a few weeks before I stumbled across this recipe for a red quinoa porridge with peach and white tea syrup. Then this past Sunday I found myself with all of the necessary ingredients, as well as a few extras for my personal embellishment, and decided to dig in.
My recipe is essentially the same as the original, expect I've added half a cup of golden raspberries in place of one of the peaches and doubled the amount of oatmeal. There may be some other amendments that I made on a whim, and I'll account for those in the recipe posted below. Also, I used extra thick oats, for more substance and because I like my oatmeal thick!
Red Quinoa-Oatmeal Porridge with Peach and Golden Raspberries
Ingredients:
1 peach, peeled and diced
1/2 C raspberries
1 1/2 C water
1/2 cup milk
2 tT agave nectar (optional)
1/4 cup red quinoa
1/2 C extra-thick rolled oats
Method:
Place the quinoa, peaches, raspberries and water in a small saucepan over medium heat. Bring to a simmer, cooking for 30 minutes, then add the oatmeal, milk and agave nectar.
Cook until the oats are tender, about 10 minutes, stirring occasionally. Serve warm, topped with fresh peaches and raspberries, if desired, and a side of greek yogurt topped with honey or fresh fruit.
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