Triple Grain Protein Packed Porridge (Gluten-free): Detox recipe 15 of 21October 22, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.
Y’know how everyone loves taco night?
Like, choose your own toppings! That just gets everyone jazzed, doesn’t it?
But tacos aren’t the only “fixins” type meal you can serve your family. All you need is a “base” meal that can be done up and customized and everyone will be happy. Thanks to my girl Xandra at Womb to World Wellness for this recipe that likes to dress up for any meal – breakfast, lunch or dinner.
Triple Grain, Gluten-free, Protein Packed Porridge
This makes a lot, but porridge freezes well so you can store in glass mason jars in your freezer (be sure to leave room at the top for expansion). When you’re ready to use it, defrost overnight in the refrigerator and heat up on stovetop.
5 cups water
1/3 cup quinoa
1/3 cup amaranth
1/3 cup millet
Combine all ingredient in a pot, bring to a boil then reduce heat to simmer. Continue to simmer for 20-30 minutes, until grains are soft and water is absorbed.
For breakfast: Add some cinnamon, seasonal fruit, chia seeds, coconut flakes, almonds, etc. If you know you’re going to be using it for breakfast only, you can substitute some almond milk for a portion of the water if you want a creamier consisitency.
For lunch or dinner: Add leftover sautéed vegetables and your favorite spices (around here, that’s Himilayan sea salt and paprika). This can be eaten hot or cold. If you know you’re going to be using for lunch and dinner only, you can substitute some vegetable stock for a portion of the water to add depth to the flavor.
For all of this Fall’s detox-friendly recipes, click here.