15 Reviews of Quinoa and Barley Breakfast Porridge

From: PaulaG

On Nov 8, 2007

This was cooked in the crockpot and made a very filling breakfast that lasted throughout the morning. At serving, I tossed in some dried cranberries, added 1 1/2 teaspoons of Baking Spice Blend Mix, drizzled a touch of maple syrup over each serving, topped with non-fat plain yogurt and a sprinkling of sliced almonds. A nice change from oatmeal.

From: dgpat

On Feb 26, 2008

I did this 2 days ago using barley and some buckwheat groats (what I had at hand) and was pleasantly suprised by it. I used the crockpot method (sprayed with Pam first) starting it at 10:30pm and turning it off at 7am. The water was gone, but it wasn't dry and the texture was good also. I also had no problem with cleaning the crockpot afterwards. After tasting it first, I decided to have a bowl with some butter and salt and pepper on it, and it made a good, hearty breakfast for a cold morning. This morning, I sauted some diced onions in some butter and then added a few spoons of this with some S&P and let it cook until the bottom got browned, then put an egg on top. Not quite corned beef hash, but tasty all the same, and a little ketchup was good with it. Thanks for a good, hearty, easy and inexpensive breakfast recipe!

From: misdramaqn

On Jun 16, 2008

Such a simple, cheap, healthy, and tasty breakfast! I add something diffrent every day. To save time, I cook a double batch on Sundays and then warm a little in the microwave each morning. My favorite is to add blueberries with cinnamon & honey, my DH like maple syrup.

From: VegJen

On Jan 17, 2008

I made this in the crockpot with some changes, and need to adjust it some more, but it's just the change from oatmeal I was looking for! My crockpot cooks in about half the time many recipes call for, so I set it up on a timer to cook for 4 hours on low. The grains were done, but it was watery. (I turned it on high with the lid off for about an hour to cook off some of the excess liquid, so it was too late for our breakfast today, but I sampled a few bites.) Next time, I'll reduce the water by 1/2-1 cup and cook 4-5 hours on low.

From: Bayhill

On Aug 2, 2007

Delicious!! I am always looking for new ways to use quinoa, so I was thrilled to find this recipe. I used pearled barley and it worked perfectly. We loved the chewiness that the barley added to the porridge. After cooking, I added dried cranberries, milk, brown sugar, and PaulaG's Baking Spice Blend Mix. The possibility for additions are endless! Thank you for giving me another delicious way to prepare quinoa. I will be making this often.

From: mikekey

On Apr 29, 2007

What a delicious breakfast! A great change from oatmeal. This one is going in the "motorhome" cookbook, since it would work well in a crockpot and a hearty breakfast would be ready in the morning! We added dried cherries, walnuts, yogurt and cinnamon, but this lends itself to MANY additions! Thanks for this keeper!

From: zannah17

On Sep 14, 2007

I was so excited about this when I came across the recipe. I used the crockpot method & let it cook overnight... about 7 hours. Made exactly as directed. The contents was just mush. There was no texture to the dish at all as it was almost in a liquid state. I will try to make again on the stovetop & see if that works out better. Sorry...

From: Mrs. Duncan Mahogany

On Jan 6, 2008

This porridge is delicious! I wasn't sure what to expect, but the flavor and consistency is excellent. I added maple syrup, some raisins and cinnamon. This is a keeper.....

From: Acadia

On Aug 8, 2009

This was very good! I love barley and had never had quinoa although I had remembered seeing it in the stores. However when I went to buy it I couldn't find it. I rinsed it off first like the directions say plus I made it in the recipe in my crockpot. I added brown sugar, almonds and cinnamon to the mixture. Then when I ate it I also added a pat of butter. Very filling and hearty. Made for Healthy ABC tag.

From: Chef #758747

On Feb 21, 2008