I love the slight chewiness that the quinoa retains when cooked, and when topped with the sugar-glazed bananas, it’s one of my favourite breakfasts.
Serves: 4
INGREDIENTS
1¼ cups white quinoa, rinsed and drained
1 tablespoon chia seeds
3 cups coconut milk
1 teaspoon vanilla paste
½ teaspoon each ground cinnamon and ground ginger
½ teaspoon sea salt
1 tablespoon honey
To serve
½ cup thick coconut cream
½ cup flaked coconut, toasted
¼ cup barberries, goji berries or chopped cranberries
Sugar-glazed Bananas (see recipe below)
Sugar-glazed Bananas
1-2 tablespoons coconut oil
4 medium firm-but-ripe bananas, peeled and
halved lengthways
8 teaspoons caster sugar
METHOD
Place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat to low and cook for about 20 minutes, or until tender, stirring occasionally to prevent it sticking to the base of the pan.
To serve: Divide the porridge among dishes and top with the coconut cream, glazed bananas, flaked coconut and your berry of choice.
Sugar-glazed Bananas: These lovely sticky bananas make a great topping for any porridge. I allow 1 banana per serve.
Heat 1 tablespoon of coconut oil in a large sauté pan. Sprinkle the cut side of each banana half with 1 teaspoon of caster sugar. Place sugar side down in the pan and cook until golden. Turn over for a few seconds to warm the other side. If you don’t have a large sauté pan, cook the bananas in two batches, wiping out the pan between each batch.
Serve warm or at room temperature.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.