Coconut Quinoa Porridge with Cherries and Seeds
This is the porridge I would make for the morning if I have had quinoa for dinner; as all you have to do is set a little aside and your breakfast is half done.
METHOD
100 grams (3½ oz/½ cup) cooked quinoa*
90 grams (3 oz/⅓ cup) coconut cream
1 teaspoon rice malt syrup*
splash of soy or almond milk, if needed
2–3 cherries, pitted
1 teaspoon pumpkin seeds
dried mulberries or any other fruit or seeds of choice
Mix the cooked quinoa with the coconut cream and rice malt syrup. If a looser consistency is desired, add a splash of milk and cover and leave in the refrigerator until the morning. In the morning pull it out of the refrigerator, top with the cherries, seeds and fruit and you’re done. So easy.
Recipe extracted from Kenko Kitchen by Kate Bradley, published by Hardie Grant Books, RRP $40 and available now.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.