I love, LOVE reading Thug Kitchen. Believe it or not, this is actually how I cook most of the time. With very colourful language. I tend to tone it down so as not to offend your more delicate sensibilities. However, you may find that sometimes the tenor of my writing changes a bit. Usually you can blame that on a binge reading of Thug Kitchen, or a quick episode of Epic Meal Time. If I had my own internet cooking show, you can bet there would be lots of yelling and throwing of things. And probably more dropping-things-on-the-floor-then-picking-them-up-and-putting-them-back-in-the-bowl than you were really prepared for. Because that’s real life for me.
Anyway, I’m a firm believer in breakfast. Yup, I’m one of THOSE. Don’t even argue with me. And I love me my parritch, so this quinoa oatmeal with steel cut oats appeals to the hippy highlander in me.
Start with 1/2 cup quinoa, and give that a good rinse in a sieve so that you wash off all the bitterness.
Put 4 cups water in a kettle and set that on the stove to come to an almost boil (you’ll thank me for the shortcut later).
Now you’re going to plop a bit of olive or coconut oil (1 teaspoon) in a saucepan, followed by 1 cup steel cut oats.
Stir that around on medium heat until the oats start to smell nice and toasty.
Chuck in the quinoa and the water and bring it to a boil (which will be almost immediately because you already almost boiled the water, remember?), then lower it to a simmer and let it cook as it is for about 20 minutes.
Stir it occasionally so it doesn’t burn, but don’t fret too much about it.
Add in about 1/2 cup of whatever kind of milk you like and turn off the heat.
Serves 4, garnished with fruit and nuts or raisins and brown sugar or whatever floats your boat!
Ali Does It Herself 