The Porridge Series: Millet-Quinoa Almond Porridge with Crystallized Ginger (Vegan, Gluten-Free) and NEW BLOG

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Here’s the next porridge in the “Porridge Series”:

1 cup quinoa

1 cup millet

2 tsp almond butter

1/2 tsp ginger powder

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp allspice

1/2 cup date paste (5 dates + 1/2 cup to 3/4 cup water, blended)

pinch of salt

1 tsp vanilla extract


  1. Cook quinoa and millet together in about 2 cups of water.  This should take 15 mins.
  2. Add all of the other ingredients.  Garnish with pieces of crystallized ginger.  Serve hot.

I also encourage you to take a look at my red lentil dahl oatmeal and apple pie oatmeal.

Curry Quinoa and Cauliflower with Roasted Chickpeas and Date-Tamarind Sauce

Sometimes I really don’t feel like cooking (believe it or not!).  This recipe was made on one of those days.  Groceries and morale were low, so I looked at my dates, my box of tamarind and head of cauliflower and said, “Let me try my hand at making some fake Indian food.”

Oftentimes the best recipes spring from improvisation.

For those unfamiliar with tamarind, here’s what it looks like.  You have to crack the shell and remove the seeds for it to be edible.


1 cup quinoa

2 tsp garam masala

1 tsp curry (or just turmeric)

Salt (to taste)

2 cups cauliflower flowerets (fresh or frozen)

For the roasted chickpeas:

1 cup of chickpeas (cooked or from a can)

1 tbsp coconut oil

1 tsp garlic powder

Pinch of salt

Date-Tamarind Sauce:

4 pieces of tamarind

2 dates

½ cup to ¾ cup of water

  1. Preheat your oven to 350 F. In a bowl, mix together the chickpeas, oil, garlic powder and salt until chickpeas are well coated.  Spread them out onto a baking dish and let them back for approx.. 15 mins.
  2. While the chickpeas are cooking, rinse and cook quinoa according to package directions, adding the curry, salt (to taste), and garam masala.
  3. Steam your cauliflower flowerets and set aside.
  4. For the date-tamarind sauce, place all of the ingredients in a blender and blend until smooth. Pour out and set aside.
  5. Assemble your bowl: Quinoa first, then layered with cauliflower, then chickpeas, then sauce. Serve hot.


Jamaican Lentils and Quinoa: A Twist on Jamaican Rice and Peas (Vegan, Gluten-Free)

Quinoa is an ancient grain and is also one of the only complete plant-based sources of protein.  It’s also gluten free.  Thus, I’ve been trying to substitute quinoa for rice in as many things as I can think of — including in the Jamaican dish of rice and peas.  The green lentils act as a perfect substitute for gungo peas.  The following is an updated, high-protein version of a Jamaican classic.  It makes a great side dish.

1 scotch bonnet pepper (or haberno pepper), optional

½ cup green lentils

3 cups water

1 cup quinoa, rinsed

½ cup coconut milk

1 stalk green onion, chopped

2 cloves garlic, minced

1 tsp Jamaican curry powder (or turmeric)

1 sprig of fresh thyme or 1 tsp dried thyme

Black pepper, to taste (optional)

Salt, to taste

  1. Rinse lentils. In a medium saucepan, cook the lentils (according to package directions) in the water with the scotch bonnet pepper (if using.  You can cut it up if you want a spicier dish).
  2. When 15 minutes have elapsed and the lentils are still firm, add quinoa, coconut milk, green onion, garlic, and seasonings. Turn the heat to medium and let cook for another 15 minutes until lentils are fully cooked and water has been fully absorbed.
  3. Serve warm.

Note: You can substitute brown rice for the quinoa.  Cook the rice alongside the lentils (for a total for 30 – 40 minutes) instead of adding it half way through like we did with the quinoa.

On another note, I’m entering this recipe into the 2015 Canadian Lentils Recipe Revelation Challenge!  Yay!  Likes and repins of my recipe count as a portion of the total scoring, so please like it and repin it!  Here’s the direct link:

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