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Quinoa porridge
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Gluten-free quinoa breakfast bowl for a satisfying and energizing start to your day!
Ingredients:
  • 230g (2 cups) quinoa flakes
  • 250ml (1 cup) milk (or use almond, soy or rice)
  • 3-4 fresh dates, pitted, chopped
  • 125ml (1/2 cup) coconut milk, plus extra to serve
  • 125g punnet blueberries
  • 40g (1/4 cup) pistachios, chopped
  • Toasted coconut chips, to serve
  • Maple syrup, to serve
Instructions:
  • In a medium pan, mix quinoa flakes, milk, and dates. Cook over medium-low heat for 3-4 minutes until the mixture boils and thickens. Remove from heat.
  • Pour in the creamy coconut milk and gently fold it into the porridge. Transfer the flavorful porridge into serving bowls. Sprinkle with fresh blueberries, crunchy pistachios, and coconut chips. Finish by drizzling with a bit more coconut milk and sweet maple syrup for an indulgent touch.

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