After complaining in a previous post about quinoa in breakfast cereal, I am now forced to eat crow. I have indeed made a super-porridge that features quinoa. But the key is to disguise the quinoa, which frankly does not do much for steel cut oats. The secret is amaranth.
1/2 cup steel cut oats
1/4 cup amaranth
1/4 cup quinoa (organic red, preferably)
1/4 cup dried cherries (dried fruit of preference, actually)
1/4 cup sliced almonds
some spices--cinnamon.
1 tbsp. butter
Heat the butter and add almonds and cherries. Turn up the damn heat. When it starts to sizzle, add the grains (yes, I know neither amaranth nor quinoa is technically a grain). Add any spices you want at this point. Stir continuously while a kettle heats up 4 cups of water on the stove. When the oats start to smell nutty, add four cups of water.
There will be a lot of double double toil and trouble fire burn and caldron bubble when one adds the water. Just don't panic.
Cover. Once the water is boiling freely, turn off heat and set aside. Let it sit overnight.
If one is cooking it up immediately, then just simmer for thirty minutes, stirring occasionally. You'll know when it is done.
Amaranth is my latest find. An Aztec "grain." Adds both texture and sweetness to the porridge. Which is good, because the run on quinoa has meant that not even the DeKalb Farmers' Market has it in stock any more. It will clearly be a while before supply meets demand, or demand curbs enough to bring it back to the shelf. In the mean time, I am making an equal parts oats and amaranth breakfast cereal.
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