I love the slight chewiness that the quinoa retains when cooked, and when topped with the sugar-glazed bananas, it’s one of my favourite breakfasts.
Serves: 4
INGREDIENTS
1¼ cups white quinoa, rinsed and drained
1 tablespoon chia seeds
3 cups coconut milk
1 teaspoon vanilla paste
½ teaspoon each ground cinnamon and ground ginger
½ teaspoon sea salt
1 tablespoon honey
To serve
½ cup thick coconut cream
½ cup flaked coconut, toasted
¼ cup barberries, goji berries or chopped cranberries
Sugar-glazed Bananas (see recipe below)
Sugar-glazed Bananas
1-2 tablespoons coconut oil
4 medium firm-but-ripe bananas, peeled and
halved lengthways
8 teaspoons caster sugar
METHOD
Place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat to low and cook for about 20 minutes, or until tender, stirring occasionally to prevent it sticking to the base of the pan.
To serve: Divide the porridge among dishes and top with the coconut cream, glazed bananas, flaked coconut and your berry of choice.
Sugar-glazed Bananas: These lovely sticky bananas make a great topping for any porridge. I allow 1 banana per serve.
Heat 1 tablespoon of coconut oil in a large sauté pan. Sprinkle the cut side of each banana half with 1 teaspoon of caster sugar. Place sugar side down in the pan and cook until golden. Turn over for a few seconds to warm the other side. If you don’t have a large sauté pan, cook the bananas in two batches, wiping out the pan between each batch.
Serve warm or at room temperature.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!