Apr 3 2016 - 3:50pm

Quinoatmeal With Roasted Blood Oranges

From Rebecca Firkser, POPSUGAR Food


  • Use gluten-free oats to make this dish certified GF.
  • Porridge will keep in the fridge for a few days and is easily reheated on the stove or in the microwave.
  • The roasted oranges contain honey. If you are a vegan who doesn't eat honey, use maple syrup instead.

Quinoa and Oatmeal Breakfast Porridge


  1. For the quinoatmeal:
    1/4 cup quinoa
    1-1 3/4 cups water
    1/2 cup almond milk, plus more for serving
    1/2 teaspoon coconut or olive oil
    1/2 cup steel cut oats
    1/2 teaspoon allspice
    1 teaspoon vanilla extract
  1. For the roasted blood oranges:
    1 blood orange (or any citrus fruit)
    1 teaspoon olive oil
    A few pinches of cinnamon
    1 teaspoon honey
    1/4 teaspoon vanilla extract
  1. A handful of chopped pistachios, for topping


  1. To make the quinoatmeal: Place the quinoa in a fine-mesh sieve and rinse for about 2 minutes. Place in a medium saucepan with the water and milk.
  2. Heat the coconut or olive oil in a small pan and toast the oats on medium until they begin to smell nutty.
  3. Add oats to the saucepan with quinoa and liquid. Add the allspice and vanilla extract. Bring to a boil. Cover the saucepan. Reduce heat to low and cook for another 10 to 15 minutes, depending on your desired texture. Stir every 5 minutes, adding more water if the mixture seems dry. Turn off the heat and let sit, covered, for another 5 minutes.
  4. To make the oranges: While the quinoa is sitting, preheat the broiler (or heat your oven to at least 475°F. Line a baking sheet with parchment paper. Peel the orange and cut into 1/4-inch slices.
  5. Place the orange slices on the baking sheet and drizzle with oil, cinnamon, honey, and vanilla. Toss oranges to coat. Broil for 5 minutes, then check the fruit. Continue to bake until the oranges are roasted to your liking. Remove from oven and let cool slightly.
  6. To serve: Transfer quinoatmeal to a bowl and top with a few orange slices, chopped pistachios, and more almond milk.

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