Your morning porridge has just got an upgrade with the addition of our red quinoa, for added plant-based protein and fibre. Cooked in creamy coconut milk and topped with raspberry compote, the perfect winter warmer.
Serves 2
Ingredients
Porridge
- ¾ cup cooked red quinoa
- ½ cup rolled oats
- 1 cup water
- ¼ cup coconut milk
- Pinch of sea salt
Raspberry compote
- 1 cup frozen raspberries
- 2 tbsp water
- ½ tsp cinnamon
To serve
- Coconut yoghurt or greek yoghurt
- Banana slices
- Hemp seeds
- Coconut chips
- Maple syrup
Method
- Add the oats, cooked quinoa, water and coconut milk into a small saucepan. Cook over a low-medium heat for 5-10 minutes until most of the liquid has been absorbed.
- In a separate saucepan add the raspberries, water and cinnamon. Cook over a low heat with the lid on for 3-5 minutes.
- Add the porridge to two bowls and garnish with the compote, some yoghurt, banana slices, hemp seeds, coconut chips and finish with a drizzle of maple syrup.
