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!