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.
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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.