How to Make Quinoa porridge

For the porridge (to serve 4)

175g quinoa
½ vanilla pod , split and seeds scraped out, or 0.5 tsp vanilla extract
15g creamed coconut
4 tbsp chia seeds
125g coconut yogurt

For the topping (to serve 2)

125g pot coconut yogurt
280g mixed summer berries , such as strawberries, raspberries and blueberries
2 tbsp flaked almonds (optional)



Activate the quinoa by soaking overnight in cold water. The next day, drain and rinse the quinoa through a fine sieve (the grains are so small that they will wash through a coarse one).

Tip the quinoa into a pan and add the vanilla, creamed coconut and 600ml water. Cover the pan and simmer for 20 mins. Stir in the chia with another 300ml water and cook gently for 3 mins more. Stir in the pot of coconut yogurt. Spoon half the porridge into a bowl for another day. Will keep for 2 days covered in the fridge. Serve the remaining porridge topped with another pot of yogurt, the berries and almonds, if you like.

To have the porridge another day, tip into a pan and reheat gently, with milk or water. Top with fruit – for instance, orange slices and pomegranate seeds.

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