Ingredients
Equipment
Method
Assemble ingredients
- Add the quinoa, oats, chia seeds, pink salt and water to a small saucepan. Mix well and leave to soak overnight in the fridge.
- The next morning, add the almond or coconut milk and cook out on a low simmer for about 8 minutes.
- Stir regularly and add more water if it gets a little thick.
- Check and adjust the seasoning if necessary, add the lime zest.
- Allow to rest for 2 minutes.
To serve
- Transfer quinoa porridge to warmed serving bowls.
- Garnish with blueberries, almonds and sliced banana.
- Top with almond butter and sprinkle with pumpkin seeds.
- Garnish with a little drizzle of coconut nectar and a twist of lime zest.
- Sit back, relax and enjoy your delicious creation.
