The microwave, it has to be said, has not been pulling its weight around here. It’s a small kitchen, and the bigger the appliance’s footprint, the more it needs to produce to earn that footprint. The blender understands this. After all, everyone saw what happened to the toaster that used to occupy the blender’s corner. The microwave…well, the microwave is a pain to clean. It takes up the entire top of the refrigerator and makes the cupboard behind it all but unusable. And the microwave is really used for just one thing – reheating this porridge.

Now, I know what you’re thinking. Or at least, I know what I thought. Porridge is for punishing fairy tale characters.  And could leftover oatmeal ever be appetizing? Then I realized how easily this reheats – beating hands down any instant version of oatmeal you’ve ever tried. And the quinoa gives it a lightness you wouldn’t believe possible of porridge.

Make a big pot of this. Have your fill and put the leftovers away. Spoon it into a bowl every morning with a splash of your favorite milk. Give the microwave one more day’s reprieve and zap it for a minute and a half or so. Fill your belly with this hearty warm goodness. See if it doesn’t make you happier to face the chill of November.

Oat & Quinoa Porridge

Serves 3 or 4

1/3 cup Quinoa, rinsed
1/3 cup Rolled Oats
1/3 cup Steel-Cut Oats
1 1/2 cup Milk
1/2 cup Apple Cider
1 cup Water
1 pinch Salt

Combine milk, water, and cider in pot. Bring to a boil. Add quinoa, rolled oats, steel-cut oats and salt. Bring to a boil. Reduce heat to low. Cover and simmer until tender.

Variations: This recipe grew out of my playing around with April Bloomfield’s English Porridge. Try playing with it yourself. Total one part grains or seeds with 3 parts liquid. I’m going to try Wheateena (toasted cracked wheat) in the mix next.

Topping ideas: toasted almonds, berries, a dollop of yogurt, apple butter, jam, butter, honey, syrup, toasted coconut….