Millet & Quinoa Porridge

Millet & Quinoa Porridge

My Edited Version :-

1/2 Cup Millet

1/2 Cup Quinoa

5 Cups Water

1 Tbsp Kelp

1 tsp Salt

1 tsp Black Pepper

1 Tbsp Black Bean Thick Sauce

2 Tsp Nutritional Yeast

2 Tbsp Corn Kernels (optional)

1 thumb Ginger 

3 Cloves Garlic

Comments : Don't put too much Kelp & salt. Ginger & Garlic be great. 

Next time, just cook 1/4 Cup Millet & 1/4 Cup Quinoa if one person to consume for few meals. 

This portion is for 2 persons.

1/4 Cup Millet

1/4 Cup Quinoa

5 Cups Water

1 Tomato (big) 

1 Tbsp Kelp

2 Tbsp Corn Kernels

1 thumb Ginger 

3 Cloves Garlic

1 Tsp Salt

1 Tbsp Black Bean Thick Sauce

1 Tsp Nutritional Yeast

To garnish, add

Sesame Oil

Nori Seasoning

Optional

To replace Tomatoes with 

Pumpkin or sweet potatoes - these to boi from the beginning

1. Boil Quinoa and Millet with 4 cups of water, on high fire, once boiling, lower fire and boil for 20 mins until soft. If boiling pumpkin or sweet potatoes, add from the start.

2. Blend 1 Cup of water with ginger and garlic, pour into porridge continue to cook.

3. Add in salt, black bean sauce, Nutritional Yeast. Garnish with Sesame Oil and Nori Seasoning.