Prep: 10 mins
Cook: 25 mins plus overnight soaking
Skill level: Easy
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.
Recipe from Good Food magazine, June 2015