Here is a great way to kick start your morning, with this delicious Quinoa Porridge. Packed full of fibre, protein and perhaps the ideal breakfast to make Mum tomorrow for Mother's Day 😀💗
Ingredients (organic if possible):
2 cups of quinoa
1 teaspoon Coconut oil
1 Cinnamon quill
4 cups almond milk
150g shredded coconut
100g flaked almonds
50g Goji berries
1 teaspoon ground cinnamon
1 punnet of fresh raspberries or frozen, washed
5 strawberries, washed and sliced
1 banana, sliced
1 teaspoon Flaxseed oil
To make the quinoa, rinse thoroughly, then place in a saucepan and add the almond milk, teaspoon of coconut oil/butter and cinnamon quill. Bring to a boil and then reduce to a simmer for 13 minutes. While this is cooking, wash your raspberries and put in a bowl, drizzle lightly with your flaxseed oil. Toast your shredded coconut and almonds in a dry pan until just golden.
Once your coconut quinoa is cooked, leave to stand for approximately 5 minutes, then lightly fluff with a fork. To assemble, serve the quinoa in a deep bowl, dash an extra amount of almond milk, place raspberries, strawberries, banana, goji berries on top. Sprinkle your coconut and almonds then dust with cinnamon.