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 #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!