Quinoa had its time to shine, now there’s a new whole grain I’m obsessing about– sorghum. Sorghum’s mild sweet flavor can easily be subbed for quinoa. Just like fluffy quinoa, this tasty chewy whole grain has a relatively high protein content, making it a great choice for a plant-based meal. It’s gluten-free, but contains TWICE the amount of fiber as quinoa!
Fiber is KEY for good reasons:
blood sugar regulation
On chilly mornings when an extra pair of socks becomes a necessity, I’m totally loving this hot sorghum breakfast porridge instead of my usual bowl of oats.
Spiced Berry Sorghum Porridge
Makes: 4 servings
Serving size: 1 cup
1 cup uncooked whole grain sorghum
3 cups unsweetened plain plant milk
1 teaspoon Ceylon cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon juice + pinch grated lemon zest
2 cups raspberries or blackberries (okay to use frozen)
Top each serving with an optional 1 tablespoon cashew crème or slivered almonds
1 teaspoon pure maple syrup (optional)
Combine sorghum with milk in a medium saucepan. Bring to a boil, cover, and simmer until tender (about an hour). Drain excess liquid.
Stir in spices, lemon juice and zest, and honey (if using). Top each serving with ½ cup berries and optional toppings.
*Try this! Make a big batch on the weekend and you’ll have a yummy to-go breakfast all week. You can also freeze individual portions and defrost one in the fridge the night before. Faster than fast food and infinitely better for you.