Cold-Weather Breakfast Porridge, Two Ways

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As the mornings get cooler, if I'm not having a dal of some sort, I'll probably be making this Blueberry Ginger Buckwheat or Golden Quinoa Porridge. Both are great options if you're bored of your breakfast routine but still want something warm and cozy in the morning.

Contrary to the name, buckwheat is not related to wheat. It's a gluten-free seed that acts like a grain. It has all essential amino acids and is rich in antioxidants and magnesium. Soaking buckwheat overnight neutralizes the phytic acid content which improves digestion and absorption capacity of its nutrients. And bonus: soaking speeds up cooking time. This porridge will be in bowls in under ten minutes!

Blueberry Ginger Buckwheat Porridge

Serves 1 - 1 1/2

• 1/3 cup (57 gr) buckwheat, soaked overnight

• 3/4 cup (180 ml) water

• 1/4 tsp. each cinnamon & cardamom

• Pinch salt

• Unsweetened plant milk, to thin

• 1/2 inch ginger, grated

• 1 tsp. honey, or to taste

• Topping ideas: warm berry compote*, almond butter, fresh fruit (pear or persimmon), hemp seeds, coconut yogurt (*pictured is frozen blueberries that have been warmed in microwave with splash of water until saucy and bubbling)

1. Drain buckwheat and rinse well in a fine mesh sieve.

2. Add drained buckwheat and water to a small saucepan over high heat. Cover and bring to a boil.

3. Remove lid and reduce to a strong simmer over medium heat. Add cinnamon, cardamom and salt. Cook 8 minutes, stirring occasionally, until most of the water is absorbed and buckwheat is tender. Add a splash or two more water if it dries out too quickly.

4. In the meantime, grate ginger into a bowl. Add cooked buckwheat, stir through milk to thin as desired and honey. Add favorite toppings and enjoy!

   *Adapted from Green Kitchen Stories cookbook

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I'll make extra quinoa when I batch cook it on the weekend just so I can look forward to this throughout the week. It's the simplest breakfast I know of that's also warm, sweet and nourishing. And it takes less time to pull together than it does to cook oatmeal. Simply warm cooked quinoa with unsweetened milk on the stove top (I like the richness and creaminess of oat milk) and pour into bowls, topping with nut butter and fruit.

Golden Quinoa Porridge

Serves 1

• 3/4 cup (136 gr) cooked quinoa

• 3/4 cup (180 ml) unsweetened oat milk

• 1/2 - 1 tsp honey

• 1/4 tsp each ground cinnamon, cardamom, turmeric

• Pinch of salt (if you didn't salt quinoa when cooking it)

• Toppings: chopped pear, almond butter

1. Add quinoa, milk and spices to a small sauce pan over medium heat. Cover and bring to a gentle simmer just to warm through.

2. Remove from heat. Stir in honey. Pour into a bowl and top with pear and almond butter.