Zucchini! Zucchini! Zucchini!

Hooray for zucchini!

I bet you weren’t expecting this after that intro, but I’m a huge fan of zucchini.

I’ve been making a ton of peanut butter recipes recently – because peanut butter is life – but a post a Laura in Lou reminded me that this is the perfect time of year for zucchini recipes.

Generally, I eat zucchini more as a savory food than a sweet one, but I’m happy with zucchini in all its forms. Other than raw. Sorry to all the raw foodies out there, but raw zucchini is just not nice.

This recipe is somewhere in the middle between savory and sweet, I guess it’s ‘semi-sweet’. If you’d like a sweeter porridge, just have some maple syrup nearby and pour it on when you serve it.

Why ‘Oat-Quinoa Porridge’? I’d like to say it was a stroke of genius, but honestly it was just me trying to use up some quinoa. My feelings towards quinoa are pretty much ‘meh’ – it’s ok, but is it really better than other grains? Not really. Whenever I think of making another quinoa porridge, I always realize I’d just prefer oatmeal.

On morning I decided to try half steel-cut oats, half quinoa. Success! It’s creamier than standard quinoa porridge, but still has quinoa’s nutty, earthy flavor. So it’s perfect if you’re ever (*gasp*) bored with oatmeal and are looking for a change of pace.

Technically, you should rinse the quinoa before using it. I never bother, so this is a case of ‘Do what I say, not what I do’.

Question of the Day

Have you tried quinoa flakes? I haven’t. Are they worth trying?



