Choose from three different quinoa options and play around with flavours. There are seven here, one for every day of the week! I’m a fan of porridge in a flask for an easy warming breakfast on the go. If I have people over, I make a huge pan of porridge and put small bowls out with a selection of flavours and toppings to let everyone help themselves.
Extracted from Eat Happy : 30-minute Feelgood Food by Melissa Hemsley, published by Ebury Press, RRP: $55.00. Photography by Issy Croker.
400–500ml any milk
500ml hot water
2 teaspoons coconut oil or butter
1 teaspoon vanilla extract
2 teaspoons maple syrup or raw honey (optional)
200g quinoa flakes
Quinoa flakes: Toast the quinoa flakes in a dry pan on a medium heat for 1 minute, stirring frequently to prevent them from burning. This reduces any bitterness and gives a nice nutty flavour. Add 400ml of milk and all the other ingredients, give everything a stir and bring to a medium simmer. Cook for 4 minutes, then add your choice of flavourings.
250g cooked quinoa
Cooked quinoa: Place the cooked quinoa in a saucepan, add 400ml of milk and all the other ingredients. Bring to a medium simmer and cook for 4 minutes, then add your choice of flavourings.
100g uncooked quinoa, rinsed well (ideally soaked first) Uncooked quinoa: Place the uncooked quinoa in a saucepan, add 500ml of milk and all the other ingredients. Bring to a medium simmer and cook, covered, until the liquid has been absorbed and the quinoa is tender, about 15 minutes (or 12 minutes if the quinoa has been soaked), then add your choice of flavourings.
Topping Suggestion: Fig, Pistachio & Pomegranate:
1 sliced large ripe fig,
1 tablespoon of pistachios,
1 tablespoon of pomegranate
seeds and a drizzle of raw honey.
TIP: If you need to toast any nuts or seeds, dry-toast them in the pan first, on a medium heat for a minute or so, then set aside before you add the quinoa. This avoids using more than one pan.