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.