Buckwheat & quinoa porridge with vanilla and cardamom

Buckwheat & quinoa porridge with vanilla and cardamom :: Sonja Dahlgren/Dagmar's Kitchen

As the weather gets chillier and days get shorter, I start craving for warm breakfasts. Fried or scrambled eggs, omelette or porridge are my favorites. It is so comforting to have a bowl of warm goodness in front of you, to light a candle in the window and just wait for the day to start.

A good breakfast is without doubt the best way to start the day if you ask me. It is my favorite meal of the day, and whenever I get the chance I have two breakfasts (like when I workout) – or sometimes brunch instead of lunch.

Buckwheat and quinoa are two of my favorite seeds (yes, both buckwheat and quinoa are actually seeds and also gluten free!). Buckwheat is known to be a blood-building food that can help clean and strengthen intestines and lower blood pressure (source: At home in the whole food kitchen by Amy Chaplin)- how cool is that? Quinoa is a great source of protein + it is filled with essential amino acids and calcium. What a great combo these two are!

Buckwheat & quinoa porridge with vanilla and cardamom :: Sonja Dahlgren/Dagmar's Kitchen

This porridge can be made of either buckwheat and quinoa that has been soaked overnight or that has been sprouted 1-2 days. Soaking and/or sprouting not only removes phytic acid, but also activates the nutrients and significantly increases the vitamin and enzyme content of grains, beans and seeds. Turning them into nutritional power foods in a few days – so go ahead and start soaking/sprouting!

I hope you like it as much as I do. And I do hope you have a great start to the autumn (or spring/summer if you live down under)!

Buckwheat & quinoa porridge with vanilla and cardamom

serves 2 hungry persons

6 tbsp white quinoa, rinsed and soaked in water 10-12 hours
6 tbsp buckwheat groats, rinsed and soaked in water 10-12 hours
1,5 cup oat milk (or any milk of your choice)
pinch of salt
1/2 vanilla bean, seeds scraped out
2-3 cardamom pods, seeds crushed

seasonal fruit like pomegranate, figs and apples
drizzle of maple syrup
toasted sunflower seeds

1) Rinse and drain the soaked buckwheat and quinoa. Combine in a medium saucepan together with the oat milk, salt, vanilla seeds and crushed cardamom.
2) Bring to a boil and lower the heat. Gently simmer for about 20 minutes (10-15 minutes if your seeds are sprouted), stirring occasionally. Add more oat milk if you like.
3) Serve immediately with fruit, maple syrup and toasted sunflower seeds or nuts.

Buckwheat & quinoa porridge with vanilla and cardamom :: Sonja Dahlgren/Dagmar's Kitchen

show hide 10 comments

Maria - October 6, 2016 - 1:38 pm

Absolutely gorgeous! Love the toppings!

anneliesblomsterochbakverk - October 6, 2016 - 1:44 pm

Alltså, det är så otroligt vackert! Har inte provat göra gröt på quinoa och bovete på det här sättet, spännande!

Veronica Lindo - October 6, 2016 - 2:20 pm

Looks amazing! Beautiful pictures :)

Malin - October 6, 2016 - 4:37 pm

Hej Dagmar!

Jag är lite för dålig på engelska för att förstå receptet till fullo, finns det någon chans att få det på svenska? Jag är en gröt-nörd :)

Malin

Sonja {Dagmar's Kitchen} - October 7, 2016 - 3:43 pm

Maria – thank you! The toppings are so important! :-)

Sonja {Dagmar's Kitchen} - October 7, 2016 - 3:44 pm

Veronica – thank you so much!

Sonja {Dagmar's Kitchen} - October 7, 2016 - 3:49 pm

Malin – absolut! Och det är väldigt enkelt (som nästan all gröt)!

1 dl vit quinoa, sköljd och blötlagd 10-12 timmar
1 dl helt bovete, sköljd och blötlagd 10-12 timmar
ca 3,5 dl havremjölk (eller annan valfri mjölk)
En liten nypa salt
1/2 vaniljstång, fröna (eller äkta vaniljpulver)
2-3 st hel kardemumma, fröna krossade

Koka upp allt och låt sedan småputtra ca 20 min. Tillsätt ev mer mjölk. Toppa med en massa godsaker (fikon, granatäpple, mandelsmör, rostade solrosfrön) och servera genast!

Steve - October 7, 2016 - 4:53 pm

It looks amazing. Exactly my kind of food.

Sonja {Dagmar's Kitchen} - October 11, 2016 - 3:49 pm

Steve – Thank you so much!

Yokata Jane - November 17, 2016 - 3:23 pm

This looks like a fabulous and healthy breakfast! I can’t wait to try this recipe! Did you use white buckwheat or brown one? Brown buckwheat groats are very common in Russia :) And its very fast to cook, just 10min in boiling water. So if you leave it overnight it will be very soft like kasha in the morning :)