Last fall, I met a friend in Hudson for brunch at Rivertown Lodge, where I ordered their quinoa and oat porridge, devoured it in record time, and have since spent months dreaming about it. I recently learned that the dish (and Rivertown’s entire menu) was created by Jean Adamson, owner of Vinegar Hill House in Brooklyn, who kindly shared the recipe with me. I wrote about it over on Food52, but, as always, feel free to skip straight to the recipe: Jean Adamson’s Quinoa-and-Oat Porridge.
The key to this recipe, which seems a bit fussy for morning cereal—but it’s worth it, I promise!—is to cook the quinoa ahead of time. Stash it in a quart container (the handiest storage container you will ever own), and you have it on hand all week to stir into your morning oats or an evening salad.
Step 1: Heat almond milk with a cardamom pod and half a bay leaf:
Step 2: Cook oats and quinoa (if you haven’t already):
Step 3: Unite the oats and quinoa with the infused almond milk:
Step 4. Garnish as you wish and pour yourself a cup of coffee: