Overnight Steel Cut Oats and Quinoa Porridge

Although I love my 5 star muesli and can pretty much eat it every day of the year, lately the cool autumn mornings have had me craving a warm breakfast.  I love steel cut oats but I haven't got 20 minutes to spend stirring them on a school/work/uni morning.  Instead I quickly prep them while I am cleaning up after dinner and they are all ready to be warmed through first thing in the morning.  The added quinoa bumps up the protein levels - this recipe will fill you up all morning.  This recipe was inspired by marin mama cooks but I've  used my german death machine (the thermomix) to prep them - you can also just use a saucepan, spoon and  stove.  


ingredients

  • 1/2 cup quinoa (rinsed and scrubbed in a fine mesh sieve)
  • 1/2 cup steel cut oats
  • 2 cups water
  • 1 1/2 cups your choice of milk
  • pinch of salt

method

  1. Place all the ingredients in your thermomix/saucepan.  
  2. Thermomix - 100 degrees/ 6 minutes/reverse speed 3.  Leave it to sit overnight.
  3. Stovetop - Bring to the boil on a medium-high heat, stir occasionally for 5 minutes.  Give one last stir, cover it and let it sit overnight.
  4. In the morning the milk and water will have all been absorbed and your porridge is ready to be heated up and served.
  5. I like to serve it with either chopped banana and dates or like I have here with fresh berries and a drizzle of maple syrup.

Serves 4.  

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Spanish gazpacho - drink your veggies

cropped-gazpacho1.jpg
gazpacho

A couple of years ago we had a beautiful holiday in Andalusia, Spain.  We'd sit out in the garden and start our meal with short glass of gazpacho which you could buy in tetra packs from the supermarket.  I've come up with this recipe which gets some veggies into everyone before the meal has started.  I tend to use tomato juice (no added salt or sugar), it would be better to use real tomatoes but I can't get that lovely rich tomato flavour from the disappointing supermarket tomatoes.  The advantage of tomato juice is there is no de-seeding or peeling.  Think of it as a red green smoothie!


Ingredients

  • 2 slices crusty bread
  • 2 tablespoons red wine vinegar
  • 1/2 small garlic clove, crushed
  • 1/2 teaspoon sugar
  • 1L tomato juice
  • 1 red capsicum, seeded, chopped
  • 1 lebanese cucumber, seeded, chopped, plus extra finely chopped as a garnish
  • 1/2 long red chilli, seeded
  • 3 green onions, chopped
  • 2 tabs olive oil

METHOD

  1. Break bread into large pieces and place in a bowl (or your thermomix bowl). Pour over red wine vinegar and set aside for 10 minutes
  2. Place bread in a blender or food processor. Add garlic, sugar, tomato juice, capsicum, cucumber, chilli and green onions, and blend until combined (1 minute speed 10 in thermomix). With processor running, pour in olive oil in a thin stream
  3. Transfer gazpacho to a large jug, cover and refrigerate until chilled. Just before serving, stir well with ice cubes and add extra finely chopped cucumber as a garnish.

 

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