The weather has been really unpredictable these past few days, one day raining, the next snowing and then finally this weekend it was back to sunny normal days of April. With May coming tomorrow, I hope the days of rain and sorrow (for us living in central Europe) are over.
On another note, I’ve been adding new things in my kitchen with the help of my boyfriend and planning my own urban garden. To be honest, I am not very good with gardening and almost everything I tried to nourish, died a very awful death. But I love beautiful flowers just like I love the smell of fresh baked brownies or cookies in the morning as I wake up. It feels up my senses and has a cathartic reaction on me.
Talking about cathartic reaction, cooking is another thing that relaxes me and helps me unwind. I have a recipe for you today that will definitely help you unwind and start your day the right way. Tomorrow, is 1st of May, so you can celebrate this magical month by cooking a quinoa porridge with roasted almonds and berries sauce for breakfast. Seems quite a lot to do in the morning, but you need to pamper yourself once in a while and eat something more than a plain toast.
Ingredients (for two persons)
1 cup uncooked quinoa (rinsed and drained)
1 1/2 cup water
1 cup coconut milk
1/2 teaspoon vanilla extract
4 tablespoons sliced almonds
1 cup various berries (strawberries, raspberries, blueberries) fresh or frozen
2 tablespoons honey
1. First, slightly roast your almond slices in a medium pan over medium heat. They only need a couple of minutes after the pan is heated, be careful to shake the pan constantly to not over do them. Move to a bowl and let aside.
2. In a saucepan, add the 1 1/2 cup of water and the quinoa mixing at the same time. When the mixture starts to slightly boil, pour in the coconut milk and the vanilla essence. Continue to stir with a spoon until you get a porridge alike consistency. IF you think it’s too dry for you add some water or coconut milk and stir again.
3. Pour the porridge into two bowls and add the roasted almonds on top.
4. In another saucepan, add the berries and honey. Warm up your berries over medium heat until their juices start coming out. Don’t cook them much, because they need to be a bit tender. You need 1 to 2 minutes of cooking. When the sauce is done, pour evenly over the two bowls of porridge.
5. Add some peanut butter (my personal favourite) or a few coconut slices on top or eat as it is.