COCONUT QUINOA PORRIDGE
Serves 4
INGREDIENTS
1 cup quinoa - rinsed or ideally soaked overnight and drained
2 cups coconut milk
1-2 tsp cinnamon
1 tbs rice malt syrup
1/2 cup desiccated coconut
4 tbs slivered almonds
fresh fruit to serve - berries, sliced apple, banana
coconut yogurt to serve
METHOD
In a saucepan over medium high heat, combine quinoa and coconut milk and bring to a boil.
Once bubbling, lower heat to a simmer and cover with a lid.
Let cook for 12 minutes and then remove from heat and leave to rest for 5 minutes with lid on.
Stir through cinnamon, coconut and rice malt syrup.
Divide between 4 jars or containers and store what you won’t be eating that day and consume within 3 days.
Before serving, top with fresh fruit, almonds and coconut yogurt.