I come from India where it is not uncommon to have something savoury for breakfast. We have poori and aloo ki subzi (potato curry) or dosa and idlis and there so many more options. From my travels, I have found that south east asian countries also have a number of recipes as savoury breakfasts so its not uncommon! However, sweet breakfasts dominate the western countries and savoury breakfasts are rare.
This savoury porridge made of Oats and quinoa is a simple and nutritious addition to your breakfast table and if you are looking for a change from that cereal of yours give it a try. Its a perfect addition to your weekend brunch.
What you will need (For 2 people)
- 1/2 cup of oats ( I used gluten free) +1/2 cup of white quinoa (washed)
- 1 tsp of whole black pepper
- 1 small onion – roughly chopped
- 1 carrot, finely chopped
- 1/2 cup of peas (frozen or fresh)
- 2 cloves of garlic and 1 small piece of ginger – finely chopped
- 1 green chilli (optional)
- 1 tomato – finely chopped
- Turmeric – a pinch
- 1 tsp Mustard seeds
- 10-15 whole Cashew nuts
- Salt to taste
- Oil / ghee to fry
Heat some oil / ghee in a bottom heavy pan. I used a pressure cooker as the cooking time significantly reduces with the use of the pressure cooker. Once the oil is hot, add the mustard and black pepper seeds and once they start popping add the onions, garlic and ginger to the oil. After frying it for 2-3 minutes, add the vegetables and fry it further for 2 minutes. Add the quinoa and oats into the mixture and add 2 cups of water and some salt. As we need this to be porridge consistency, enough water needs to be added to keep that consistency.
Close the lid of the pot / pressure cooker and let it cook for another 10 minutes if its a pressure cooker and an extra 10 minutes for a regular pot.
While the porridge is cooking, heat some ghee in another pan and fry the cashew nuts till they turn light brown in colour.
Serve the porridge hot when done and garnish it with fried cashew nuts, coriander and if available some fried onions.
Hope you enjoy this recipe! Till the next time ciao!