Warm Grain Porridge from Janet’s book, “Mayan Inspired Recipes”

notepad surrounded by spices and spoon

Warm Grain Porridge from Janet’s book, “Mayan Inspired Recipes”

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Grains, such as quinoa, have been widely used throughout central and south America. The grains are high in protein and like millet, are gluten free. You can use just one grain or combine grains together for interest and appeal. Be sure to soak and drain the millet and quinoa before cooking to clean the grains, reduce phytic acid and reduce bitterness.

  • 1 cup each of two grains of choice such as quinoa, millet, or steel cut oats
  • 4 cups water
  • A handful of raisins or currants
  • Optional garnishes: Chopped apples, walnuts, almonds, dried coconut, non-dairy milk and honey

Combine 4 cups of water and 2 cups of grain in a small pot or saucepan and bring to a boil. Turn temperature down and simmer until grains are tender. When combing grains, cook as long as the longest cooking grain (quinoa 15 mins, millet and oats 30 mins). Add a handful of raisins or currants while cooking to add sweetness and flavor. When the grains are done, spoon into a bowl and add milk, nuts, fruit and honey as desired.


6 – 8