This is a great recipe to double and have ready to go in the fridge for a wholesome breakfast when you are short on time. It’s very versatile so can be topped with a variety of toppings to mix things up.  

 

It’s got a lot more protein than oats as well as good fats and cinnamon to help stabilise blood sugar levels. It’s also a great gluten free option. 

SERVES 3

INGREDIENTS:

• 1 cup of quinoa 
• 4 cups of water
• 270ml of coconut milk ( one can) 
• 1/4 cup of chia seeds
• 1/2 Tbsp of cinnamon 
• 1 tsp of  pure vanilla essence 
• 3 Tbsp of pure maple syrup, honey or rice malt 
• Pinch of pink salt 

METHOD:

1. Rise quinoa well- otherwise it will have a bitter taste. 
2. In a large saucepan add quinoa, and water. 
3. Bring to a boil, then reduce heat to simmer uncovered for 10-12 mins.
4. Turn off heat, add all other ingredients. Stir well
5. Sit for 5mins, covered.
6. If the porridge is still too thick add more water or coconut milk. 
7. Serve with your choice of fresh fruit and toppings. 

Note: If stirring this and using later on, add another 1/4-1/2 a cup of water as the chia seeds will keep absorbing liquid.