Savory Chicken Quinoa Porridge / Lugaw / Congee
Craving for something healthy, hearty, and warm? First thing comes to mind is the traditional rice porridge also known as lugaw in Tagalog or congee in Chinese. I love eating this popular comfort food especially in a dull gloomy day. For this recipe, I used quinoa instead of rice. The result is as just as fabulous!
Quinoa (left) vs. Rice (right)
I love both. However, there are times that I want to give my body a break from rice so I turn to quinoa which is great healthy alternative. Quinoa is technically a seed but has been popularized as a whole grain that contains beneficial proteins, minerals and fiber. It is gluten free like its competitor, rice. What else? It is higher in fiber content. One cup of quinoa contains 5 grams more fiber than white rice (Say “bye-bye, au revoir, adios, paalam” constipation!). It is also low in carbs and calories. Are these enough to convince you to try quinoa instead of rice, next time you make your favorite porridge? If not, scroll down for more enticing quinoa porridge pics.
GARNISH to IMPRESS!
I love decorating my food with something enticing and appealing. It just makes me happy. So, I’m a fan of using gorgeous microgreens as my garnish. The picture above is called red root sprouts and if you scroll down you’ll see another microgreens, I believe these are mustard sprouts. (I’ll double check the exact name, it just have a generic label “microgreen” on its package).
Gorgeous Microgreens
In addition to being perfect decoration for your porridge, salad, soups, etc. It is full of nutrients, that can help detoxify the body, improve immune system, and activate normal digestive function. Before, I would only notice these beautiful microgreens in a five star restaurant, but nowadays, I see more and more of these being used by many people especially food vloggers online. I must say it is PRETTY amazing and HEALTHY! Of course!
Quinoa Porridge | Lugaw | Congee
Ingredients
Quinoa
- 1 cup uncooked quinoa
- 1 1/4 cup water
- 1-2 tsp all natural vegetable bouillon powder
- 2-3 splashes olive oil
Porridge
- 1 medium onion
- thumbsize fresh ginger
- handful fresh parsley
- 2 chicken breasts
- 1-2 tbsp olive oil
- 2-3 tsp all natural vegetable bouillon powder
- cooked quinoa
- 2 handfuls fresh spinach
- 4 cups water
Garnish
- boiled eggs
- microgreens
- fried onion
- black sesame seeds
- fish sauce
Instructions
- In a small saucepan, add uncooked quinoa and rinse with water.
- In a glass, add water, veggie bouillon, and olive oil. Mix.
- Add water mixture into quinoa. Mix.
- Let it boil.
- Cover and cook for 15 minutes. Set aside.
- Chop onion.
- Chop parsley.
- Peel ginger and cut into thin strips.
- Cut chicken into thin strips.
- Add oil in a cooking pan.
- Cook onion and let it sweat. Add veggie bouillon. Cook for a few minutes until fragrant.
- Add ginger. Cook for 1-2 minutes.
- Add chicken. Cook until white in color.
- Add water. Let it boil.
- Add more veggie bouillon per your liking.
- Add cooked quinoa. Mix.
- Cook for 10 minutes.
- Add fresh spinach. Stir and DONE!
- Decorate with your favorite garnish.
Notes
- To avoid bland, flavorless quinoa, cook with some seasoning and olive oil.
- If you're not a big fan of biting into chunks of ginger while eating porridge, it is best to cut it big enough that it is visible for your eyes to see, so you can take it out later.
- You can use any vegetables you like. (Carrots, celery, etc)
- Do not overcook spinach. As soon as you see it wilt (soften). It's done.
- Don't forget to add fish sauce before eating. It's super tasty!
- Be galant on your toppings. Boiled eggs, microgreens, fried onion, sesame seeds are highly recommended. Also, fish sauce! =)
- Finally, if you're a visual person like me, watch the step-by-step video tutorial on youtube.
WATCH The QUINOA PORRIDGE Step-By-Step Video Tutorial:
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.
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