Warming coconut quinoa porridge

From About Life, Sydney

all details

This gluten-free recipe can be made a day ahead.

Ingredients

  • 1 cup quinoa
  • 3 cups water
  • 2 cups coconut milk
  • 1 banana
  • 4 tbsp walnuts, toasted and roughly chopped
  • Agave nectar or honey to sweeten, to your taste
  • 2 tbsp grated or shredded coconut
  • 2 tbsp chia seeds
  • 2 tsp cinnamon

Method

Rinse quinoa under cold water and drain. Bring water to the boil in a saucepan and add quinoa. Cook for about 15 minutes, until water is absorbed and grains are fluffy.

Cool, add coconut milk and refrigerate overnight. When ready to eat, reheat quinoa and coconut milk in a saucepan, stirring occasionally.

Add chopped banana and half the walnuts. Add agave nectar or honey and stir. When hot, pour into a serving bowl. Top with remaining walnuts, grated coconut and chia seeds, and sprinkle with cinnamon.

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  • Main Ingredients - Quinoa

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
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Cook discussions

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April