Uh-May-Zing Quinoa Porridge

I had some leftover Quinoa after last night’s dinner, and, thanks to some inspiration from Rene Johnson of Shanti Yoga Studio, I decided to try making porridge with it.  Am I ever glad that I did, because HolyMotherOfGod it was delicious!

This is how I made the nutty flavoured goodness:

Step 1:  I put the leftover cooked Quinoa into a saucepan; I’d say it was about 2 cups-ish.

Step 2: I added enough almond milk to cover the Quinoa. This kind of seemed like too much, and I started to second guess myself…but the milk cooked down nicely and it turned out to be a perfect amount!

I use unsweetened almond milk

Step 3: I added in some other ingredients – 2tblsp of Agave Nectar, 1 full scoop of Mila cut Chia Seed, 1 tsp of Vanilla Extract (wish I had the natural stuff, but no luck today!), and a bunch of shakes of Cinnamon (I REALLY like my Cinnamon!).

Step 4: I cooked the whole mixture over medium heat, stirring OFTEN, until it came to a rolling boil and the almond milk was cooked down. It had a thick and creamy consistency at the end.

Step 5: I added fresh strawberries and blueberries, then enjoyed a DELICIOUS and NUTRITIOUS breakfast – yummy!

So why Quinoa instead of oatmeal, you ask?  Well, for starters, I had some left over from last night’s dinner, and sometimes I just like to try new things.  Secondly, though, Quinoa is so super good for you; it is full of protein and many other nutrients, it’s gluten-free, and it’s high in fiber.  You can read more about the health benefits of Quinoa here.  If you haven’t jumped on the Quinoa bandwagon yet, you should definitely give it a try!


Baked Salmon with Agave Nectar

This is a delightful recipe that I “nutriti-a-fied” to fit with the 17 Day Diet.  You can see the original here.  I had beautiful intentions of taking a picture of my dinner last night, but my camera batteries are dead, and for the life of me I cannot find the charger.  Some day soon – I promise.


1/4 cup of Agave Nectar
2 tbsp soy sauce*
2-3 cloves of garlic, minced
black pepper (4-5 turns of the pepper mill)
1 Salmon fillet*

Place salmon in a shallow glass baking dish.  Combine other ingredients in a measuring cup or small dish and whisk together.  Pour over salmon, cover and refrigerate for 30 minutes.  Turn salmon about 1/2 way through.  Pre-heat oven to 400 ° and cook uncovered for 20-30 minutes (time will depend upon the thickness of your fish).  When the salmon flakes easily with a fork, you will know it is done. Makes 5-7 servings, depending on how hungry you are!

The Verdict:  Rob and I both LOVE this recipe, and it is super duper easy to make; he even cooks it once in a while!  It goes well with any vegetable, but my favourite is roasted asparagus with balsamic vinaigrette and a side salad.  Delicious!

* I try to use lower sodium soy sauce.  We have read all of the labels in our supermarket, and even the “Low sodium” versions are pretty high in salt.  China Lily is the brand we found with the lowest sodium content, but it still has 570mg/tbsp.  If I find a brand with lower sodium I will give it a try. 

* The original recipe calls for 1lb of salmon, but I use a whole fillet of Atlantic Salmon that looks like this:

This is a picture of TWO fillets for those of you who are confused.  If you are going to use both fillets, I would double the recipe.  Just a thought.


I am confident you could use salmon steaks instead with lovely results, but I’ve never tried it myself.  The skin on the fish actually freaks me out a little bit.  I fully realize that is ridiculous, you don’t have to tell me.