Quinoa is magical, it really is. I am aware that it has become a seriously trendy ingredient in the food world popping up on all sorts of menus, like the quinoa fritters at Agava or the delicious quinoa tabbouleh salad that we served at the Hazelnut Kitchen this summer with a beautifully seared piece of salmon and a beet gazpacho. More than just being hyped up and trendy, there is a lot about quinoa that completely justifies its cult favorite status. It is known that quinoa is a complete protein therefore making it an excellent choice for vegetarians and vegans who don’t get a lot of their protein from animal sources. It has been labeled a “superfood” and is brimming with B vitamins, thiamine, riboflavin, vitamin B6 and folate, iron, magnesium, phosphorous and zinc.
With all of that goodness packed inside a delightful cereal-like grain makes it the perfect thing to enjoy for breakfast! It will provide you with all of the energy you’ll need to power through your day. This savory quinoa porridge is cooked in coconut milk and topped with crispy, garlicky, gingery kale and chickpeas, a poached egg and fried shallots. I especially like to top it off with a little plain yogurt and some spicy harissa for some extra creaminess and kick! This warming porridge makes the perfect winter breakfast, it’s like a hug from the inside!
Also, it can easily be made vegan without the addition of the poached egg! This is an especially handy recipe when you’re dead broke and basically only have pantry staples to work with. 😉
Savory Coconut Quinoa Porridge with Crispy Kale and Chickpeas, Poached Egg and Fried Shallots
For the Porridge:
- 1 cup quinoa, rinsed
- 1 13.5 ounce can of coconut milk
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 tablespoon coconut oil
- salt to taste
For the Kale and Chickpeas:
- 1/2 cup kale, chopped into bite sized pieces
- 1/2 cup chickpeas, cooked or from a can
- 1 inch piece of ginger, julienned
- 1 clove garlic, minced
- olive oil, salt and pepper
- splash of rice wine vinegar
- 1/2 teaspoon each ground turmeric, ground cumin
- pinch of cayenne pepper
- 1 large egg
- splash of rice wine vinegar
- neutral oil
- 1 shallot, sliced
- plain yogurt
- creme fraiche
- fresh herbs like cilantro or parsley
- whatever garnishes you like!
Preheat your oven to 350 F. In a bowl, toss the kale, chickpeas, ginger and garlic with enough oil to coat and splash of rice wine vinegar. Season with salt and pepper and add the spices and toss again to coat. Spread out onto an aluminum foil covered baking sheet and bake in the oven 15- 20 minutes until the kale and chickpeas have gotten crispy and just begun to brown a bit.
While the veg is roasting, heat the coconut oil in a pot over medium heat. Saute the shallot and garlic in the coconut oil until softened and translucent, 1-2 minutes. Add the quinoa to the pot and stir to coat with the oil. Continue toasting the quinoa, stirring occasionally for another 1-2 minutes. Add the coconut milk and stir to combine. Continue cooking, at a simmer, stirring almost constantly for 10-15 minutes until most of the coconut milk has been absorbed and the porridge has thickened significantly. Season with salt to taste. Keep warm on low heat on the stove while you poach your egg and fry your shallots.
In a small saucepot over medium heat, add enough oil to cover the bottom of the pot. When nice and hot, add your shallots and fry until golden brown and crispy. Watch it! They go quick! Remove with a slotted spoon to a paper towel and sprinkle with salt.
Rinse out the pot and refill with a few inches of water and a splash of rice wine vinegar and put back onto the heat. When the water comes to a simmer, stir the water in a circle to create a vortex and crack your egg into the center of the vortex. Poach the egg in the simmering water for 2-3 minutes until the white is set and the yolk is still nice and runny. Remove from the water with a slotted spoon and season immediately with salt.
To assemble, spoon some porridge into a bowl and top with the kale and chickpeas. Place the poached egg on top and crown the whole bowl with the fried shallots. Top with the garnishes you desire and enjoy!
Hope you enjoy this one as much as I did! Cheers!