Porridge has been around for thousands of years. Historically a dish enjoyed by the lower classes, porridge is a simple and inexpensive way to create a filling meal from very few ingredients. All porridges consist of grains, pulses, or vegetables cooked into a soft mush. Ancient Romans appreciated porridge because it allowed them to eat cereal grains like wheat without the need for grinding those grains. An early Roman recipe for porridge can be found in De Agricultura, or “On Agriculture,” a treatise on farm management written by by Cato the Elder (234-149 BCE):
Recipe for wheat pap: Pour 1/2 pound of clean wheat into a clean bowl, wash well, remove the husk thoroughly, and clean well. Pour into a pot with pure water and boil. When done, add milk slowly until it makes a thick cream.
During the Tang dynasty, the Northern Chinese survived on porridge made from millet and goat’s milk. In Central Europe during the 1800’s, porridge became popular with early vegetarians looking for nutritious meals without meat. In 17th century Romania, a porridge from cornmeal similar to polenta known as mamaliga became a staple in the Romanian Jewish diet. In the early 1900’s, the labouring classes of England called oat porridge “water pudding” and ate it for both breakfast and dinner. Countless other forms of porridge have surfaced throughout the centuries.
Today, we think of porridge as a hot breakfast dish made from oats, wheat, or ground corn. Modern oatmeal porridge is a descendant of the English dish called pottage, a simple meat stock thickened with oats and sometimes enriched with chunks of meat or vegetables. The Scottish enjoy their porridge oats unsweetened with salt, cream or buttermilk; the English started the tradition of sweetening porridge. Americans tend to like their porridge on the sweeter side.
The most common porridge in America is oatmeal, a family favorite in our home. My stepdaughter likes to eat oatmeal before bedtime, as a sort of late evening snack. She likes it the way her Abba (dad) makes it—sweetened with brown sugar and maple syrup. I developed this Quinoa Porridge with Maple and Brown Sugar as a more nutritious alternative to our usual oatmeal. Quinoa is a natural source of protein. Because it’s a seed and not a grain, it’s also completely gluten free, which is helpful to those who have trouble processing gluten. To make it dairy free/pareve, substitute a non-dairy milk; I’ve provided suggestions below. You can add raisins or fruit to the mix, if you’d like; dried fruits should be added 5 minutes before the end of cooking. Fresh fruit can be stirred in during the last minute of cooking till warmed through, or used as a topping. This is our new favorite porridge here on the homefront… it’s warm, creamy, comforting, and healthy. Enjoy!
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Quinoa Porridge with Maple & Brown Sugar
Ingredients
- 1 cup quinoa
- 2 cups milk, plus more for serving (pareve dairy-free milk subs below)
- 1/4 teaspoon salt (optional)
- 2 tablespoons brown sugar, plus more for serving
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped nuts (pecans, almonds, or walnuts - optional)
NOTES
Instructions
- Rinse the quinoa in a fine mesh sieve under running water for a few minutes. Shake gently to drain. Some brands of quinoa does not need this initial rinse-- the packaging should say if it is required or not. If you bought your quinoa from a bulk bin, go ahead and rinse to be safe. Rinsing gets rid of any residual natural bitterness on the quinoa seeds.
- In a medium saucepan with a heavy bottom, pour 2 cups of milk. Turn heat to medium. Stir constantly with a wooden spatula, wooden spoon, or whisk. Gently scrape the bottom of the pan periodically till the milk begins to bubble and simmer. This will take several minutes. Do not raise the temperature of the milk, and be patient-- trying to heat the milk too quickly will result in scorching.
- Once the milk simmers, pour in the drained quinoa and the salt; stir till combined with the milk. Allow the quinoa to come to a gentle boil. Cover the pan with the lid vented slightly and reduce heat to low. Let the quinoa cook at a low simmer for 10 minutes covered by the vented lid.
- Remove the lid of the pan. Stir in 2 tbsp brown sugar, maple syrup, and cinnamon.Recover the pan with the lid, vented again, and let the quinoa simmer on low for about 10 more minutes. Check and stir periodically till most of the liquid is absorbed and quinoa is tender. Reduce heat to low if quinoa appears to be simmering too quickly. Do not let the quinoa get overly dry or scorched; add additional milk if it becomes too dry before it's tender.
- When fully cooked, the porridge should have a consistency somewhere between oatmeal and cream of wheat. Remove from heat and stir in the vanilla extract.
- Pour the cooked quinoa porridge into bowls; this recipe will make 4 small child servings or 2 large adult portions. Sprinkle on additional brown sugar, chopped nuts, and/or warm milk to taste.
Nutrition
tried this recipe?
Let us know in the comments!
Research Sources
Brears, Peter (1999). All The King’s Cooks – The Tudor Kitchens of King Henry VIII at Hampton Court Palace. Souvenir Press, London, England.
Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press, USA.
Meyer‐Renschhausen, Elisabeth (1991): The porridge debate: Grain, nutrition, and forgotten food preparation techniques, Food and Foodways: Explorations in the History and Culture of Human Nourishment, 5:1, 95-120
Trager, James (1995). The Food Chronology. Henry Holt and Company, Inc., New York, NY.
Really yummy on this chilly fall morning!Thanks!
I tried the quinoa porridge this morning. Your recipe is a keeper! Followed directions only added ginger and nutmeg. Thanks!
Just made this dand enjoyed it thouroghly.
A great change from oatmeal. Thank you!
I made this but split the recipe measurements on half because I only wanted one serving. It turned out perfect! I used almond milk and then added some chocolate soy milk and peanut butter after it was done and it was so good. Just as good as oatmeal and really really filling. thank you because this is by far the best quinoa recipe I’ve ever tried:)
Always love Torl’s instructions “be patient “ as if she knows me personally. I can’t wait to try this!!! Thanks as always for sharing ?
Can this be made the night before and reheated? Thanks 🙂
Hi Holly, Tori’s assistant Ashley here. Yes, this can be refrigerated overnight and reheated on the stove in the morning.
I used flax seed milk. It works fine. Tasted great
While I’ve eaten quinioa numerous times before, I’ve never cooked it at home. This recipe turned out perfectly and was very easy. I added in a couple large pieces of orange zest too. It was tasty, but oatmeal is still my favorite. This, however, was a nice way to switch things up because I am very much tired of oatmeal these days. I always love your recipes. Thanks for sharing another great one.
As for the nasty poster, this recipe actually takes exactly the same amount of time as oatmeal when you use rolled oats, not instant, which are not as nutritious.
Omg ! It was so good ! Ive been looking for a alternative for oats for months now since im trying to cut out oats entirely which was literally my everyday breakfast which I loved so much with a bunch of fruits. I love warm milky quinoa now it’s even better than oats I think or i don’t know if I’m just glad I have something that’s just my oatmeal but not oatmeal 🙂 thanks !
I just wanna grab that little blue spoon and dig into that bowl of quinoa porridge, eating as much of it and as fast as I can before someone tries to take it away from me. So delicious!
Just made this with unsweetened almond milk. Topped it with blueberries and sliced almonds! It’s excellent. Again thanks again for sharing your amazing recipes!
Great Anna! So happy you liked it 🙂 I love to top mine with berries too!
Can this be made in a crockpot? I make steel cut oats using the crockpot as a waterbath and cook the oats for 12-14 hours. Do you think it can be cooked this way?
I’m not sure Joyce, I’ve never tried it– but steel cut oats take a lot more time to cook than quinoa, so the recipe would probably need a fair amount of adjusting to make it work.