It's simple to make, you just need a bit of time so it's a good weekend breakfast.
Boil up your quinoa in a saucepan and then simmer until most of the water has been absorbed. Takes about 15-20 minutes.
Cook for 10 more minutes.
Then take the porridge off the heat and cover for about 10 more minutes. This is when it thickens up into a nice creamy texture.
Then scoop into a bowl and add toppings of your choice. I went for blueberries and raspberries.
And then jazzed it up with some agave syrup and a physalis.
- 250ml water
- 80g (1/2 cup) quinoa
- 125ml milk of choice
- 1 tsp pure vanilla extract
- 80g (1/2 cup) blueberries
- 15g (1 tbsp) cranberries or raspberries
- Honey or pure maple syrup, to serve