Creamy quinoa, bright blood orange and toasted sesame turn quinoa into a warming breakfast with a variety of textures. Cardamom gives the porridge a gentle, aromatic flavor.
Quinoa is often used as the base for a salad or a savory meal, but the tiny grains also work well in porridge. As they cook, they absorb milk and soften while retaining a slight bite. Rinse the quinoa beforehand in a fine-mesh sieve: this removes any residue from its natural outer coating, which can otherwise taste bitter. Use a heavy-bottomed saucepan and stir occasionally so the milk doesn’t stick.
Cardamom gives the porridge a warm, floral aroma without making breakfast feel heavy. Lightly crushed pods release their flavor gradually; remove them from the pan before serving. Ground cardamom is a handy substitute, but start with a small amount as its flavor can quickly become pronounced. A pinch of salt balances the sweet notes. The quinoa itself gives the porridge its texture, so cook it gently rather than over high heat: this helps the grains cook evenly and keeps the milk creamy.
Blood oranges are generally available in the Netherlands mainly during the winter months. Their color and flavor vary from fruit to fruit, but their bright, slightly tart juice makes a pleasant contrast to the warm porridge and rich yogurt. Remove the peel and white pith, then cut the segments out between the membranes if you want neat, juicy pieces. If you don’t have blood oranges, use regular oranges, mandarins or another juicy seasonal fruit. Apple or pear works too, although citrus gives the porridge more brightness.
Toast the sesame seeds briefly in a dry frying pan. Move them around regularly and take the pan off the heat as soon as they smell fragrant to prevent them from burning. They add a nutty flavor and a crisp accent to the soft quinoa and yogurt. Keep the sesame separate until serving so it stays crunchy. Black sesame is also an option; it has a slightly stronger flavor but works well too.
Serve the porridge as soon as it comes off the heat, topped with a spoonful of yogurt and the orange segments. The yogurt makes each bite brighter and creamier. For a plant-based version, use unsweetened oat drink and plant-based yogurt; check while cooking whether the porridge needs a little extra liquid, as drinks vary in thickness. Store leftovers covered in the refrigerator and gently reheat them later in a saucepan with a splash of milk or plant-based drink. Add the fruit and sesame just before eating.
Rinse the quinoa in a fine-mesh sieve under cold running water and drain.
Put the quinoa, milk, cardamom and salt in a saucepan. Bring gently to a boil, then turn the heat down low.
Simmer gently for 15–18 minutes with the lid slightly ajar. Stir regularly, especially along the bottom of the pan. Add a splash of milk if the porridge gets too thick; the grains should be tender but still distinct.
Meanwhile, toast the sesame seeds in a dry frying pan over medium-low heat. Shake the pan regularly and take the seeds off the heat as soon as they smell fragrant and turn lightly golden.
Peel the blood oranges and cut out the segments between the membranes. Remove any cardamom pods from the porridge.
Divide the warm quinoa between two bowls. Spoon the yogurt on top and add the orange segments and toasted sesame.
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