Shop IngredientsHow this works
- 1/2 cup raw buckwheat groats
- 1/2 cup tricolor quinoa
- 2 cups water
- 10 ounces fresh or frozen cranberries
- Zest and juice of 1 medium orange
- 2 inches fresh ginger, cut into 4 pieces
- 1/4 cup maply syrup
- 2 tablespoons chai seeds
- Milk, maple syrup, raw pumpkin seeds, dried cranberries, chia seeds, segmented oranges
- Add the buckwheat, quinoa, and water to a small saucepan and bring to a boil over high heat.
- Reduce the heat to a simmer and cover, cooking the grains until light and fluffy, about 20 minutes. If you’re using soaked grains, reduce the cooking time.
- The grains should absorb all of the water once they’re done cooking, but always taste-test for the optimal texture.
- This will yield about 3 to 3½ cups of cooked grains.
- If you’re planning ahead, soak the buckwheat and quinoa together in water for at least 8 hours or overnight. Drain and rinse before cooking.
- While the grains are cooking, make the compote. Put all ingredients, except the chia seeds, in a small saucepan over low to medium heat, stirring occasionally, until the cranberries burst open and break down and the sauce thickens, about 15 to 20 minutes. While the grains are cooking, make the compote. Toward the end, I use a wooden spoon to mash the remaining cranberries open and minimize any larger chunks.
- Remove the compote from the heat and discard the ginger pieces. Add the chia seeds to the saucepan and stir until evenly incorporated. Let it cool slightly and allow time for the chia seeds to thicken the compote. Let the compote cool to room temperature before spooning into an 8-ounce glass container or jar with a lid and storing in the refrigerator for up to 1 week.
- Spoon individual servings of porridge into bowls and top each with compote and the suggested toppings. Feel free to substitute your favorite toppings. Serve warm.
Excerpted from The Nutritionist’s Kitchen: Transform Your Diet and Discover the Healing Power of Whole Food by Carly Knowles, MS, RDN, LD (Roost Books © 2020) Photo Credit: Kimberley Hasselbrink
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