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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!