Andrew and I are a family of eaters, our albeit persnickety taste buds and seemingly ever expanding appetites a striking and defining force.. not to be reckoned with. A dominant trait inherited by both our Moses Moose and Rooster Lou – the sort of pups who would both whole heartedly jump through a ring ablaze with fire under the mere pretense of a snack-y on the other end – and one we fully anticipate our little babe to carry forth and strong, it almost goes without saying Passover’s luncheon limitations have left us both unrelentingly chagrin. Along the same lines of Tuesday’s pasta preamble, it’s important to remember sweeping out the chametz (leavened bits and bites), doesn’t mean we have to suffer through a week of of processed and depriving matzah brei, matzah pizza, PB and matzah, jelly rings, and macaroons. Instead making sneaky substitutions with more plant based ingredients and meals we’re already munching, inherently holding that Kosher for Passover stamp of approval, our waist lines, cells, and spirits can all make it through unscathed.
With wheat, barley, rye, oats, and spelt off the breakfast table, finding oatmeal bowl, cereal, and granola substitutions for a balanced and nourishing morning meal can feel really daunting. Instead of reaching for a brittle slice of peanut butter smothered matzah and calling that a day, grains like quinoa (and if your of sephardic ancestry like me: rice, beans, and lentils) can make an amazing and highly nutritive substitute. Exceptionally cozy while veraciously nutritious, my Creamy Quinoa Porridge with Blueberry Compote is just the breakfast to elevate your Passover mornings, or really any day of the week. A simple bowl of protein and fiber rich quinoa, simmered to creamy dreamy perfection in a homemade pure maple syrup and cinnamon cashew milk, this plant based bowl is then adorned with warm berries and a superfood crunch. I serve mine either piping warm from the stovetop, or chilled and stored in individual tupperware for an accessible and belly filling grab-and-go option over the course of my busy workweek.
Creamy Quinoa Porridge with Blueberry Compote [serves 4]
½ cup raw cashews
2 ½ cups + 2 tablespoons filtered water, divided
pinch of sea salt
1 cup uncooked quinoa
2 cinnamon sticks
4 teaspoons pure maple syrup
½ teaspoon vanilla extract
1 cup blueberries, fresh or frozen depending on availability
5 tablespoons shelled raw pistachios
2 tablespoons coconut flakes
2 tablespoons dried mulberries
In a small bowl, cover raw cashews with water until they are completely submerged. Cover bowl and refrigerate for a minimum of 4 hours – overnight, or until cashews appear swollen and are softer to the touch. Drain water and thoroughly rinse cashews. Transfer to a high speed blender.
Blend cashews, 2 cups filtered water, and pinch of sea salt on high for 3 minutes, or until liquid is very smooth. This will prepare about 2 ½ cups cashew milk. Set aside.
Quinoa Porridge: In a small saucepan, bring 2 cups of now prepared cashew milk, ½ cup filtered water, quinoa, cinnamon sticks, 3 teaspoons maple syrup, and vanilla extract to a boil over medium-high heat. Reduce heat to low, cover, and allow pot to simmer for 15-20 minutes, stirring every few minutes, or until quinoa is cooked through and most of the liquid has been absorbed. Set aside.
Blueberry Compote: Meanwhile, in a small skillet, heat blueberries, remaining 2 tablespoons water, and remaining teaspoon maple syrup over medium-high heat until just bubbling. Reduce heat to medium-low and allow mixture to simmer, stirring frequently, until the blueberries are very soft and the ‘sauce’ around them has thickened – about 5 minutes.
To Assemble: Divide quinoa porridge amongst 4 bowls (or airtight tupperware for later munching!). Top each bowl with equal amounts remaining cashew milk, equal amounts blueberry compote, pistachios, coconut flakes, and dried mulberries. Serve warm immediately, or store refrigerated for up to one week to reheat or grab-and-go cold.
Nutritional Information [per serving]
370 Calories, 15.5g Fat, 49.5g Carbohydrates, 6.5g Fiber, 14g Sugar, 11.2g Protein
All ingredients for this recipe generously provided by Whole Foods Market, Friendship Heights