Coconut quinoa & chia porridge
PREP: 10 MINS
COOK: 25 MINS
plus, overnight soaking
EASY SERVES 4
Supercharge your morning with high-protein quinoa and omega-3 rich chia seeds for a creamy breakfast bowl topped with seasonal fruit.
For the porridge (to serve 4)
½ vanilla pod, split and seeds scraped out, or ½ tsp vanilla extract
15g creamed coconut
4 tbsp chia seeds
125g coconut yogurt
For the topping (to serve 2)
125g pot coconut yogurt
280g mixed summer berries, such as strawberries, raspberries and blueberries
2 tbsp flaked almonds (optional)
- Activate the quinoa by soaking overnight in cold water. The next day, drain and rinse the quinoa through a fine sieve (the grains are so small that they will wash through a coarse one).
- Tip the quinoa into a pan and add the vanilla, creamed coconut and 600ml water. Cover the pan and simmer for 20 mins. Stir in the chia with another 300ml water and cook gently for 3 mins more. Stir in the pot of coconut yogurt. Spoon half the porridge into a bowl for another day. Will keep for 2 days covered in the fridge. Serve the remaining porridge topped with another pot of yogurt, the berries and almonds, if you like.
- To have the porridge another day, tip into a pan and reheat gently, with milk or water. Top with fruit – for instance, orange slices and pomegranate seeds.
ACTIVATING YOUR GRAINS
‘Activating’ grains, nuts, seeds and pulses makes them easier to digest, and ensures that you get maximum nutrition from them. To do this, place them in a glass or ceramic bowl with double the volume of cold, filtered water. Cover and leave at room temperature for eight hours or overnight, then drain and rinse before use. Will keep for up to three days in the fridge, just rinse again before using.