This is a totally delicious and warming gluten free, dairy free porridge recipe from Lola Berry's new cookbook 'The 20/20 Diet Cookbook'. She likes to use white quinoa as it has a soft flavour & creamy texture.
Rinse quinoa in a fine-mesh sieve and transfer to a small saucepan with 1 cup of water.
Bring to the boil, then cover, reduce heat and cover for 5-10 minutes, until the water is absorbed and the quinoa has softened and doubled in size.
Add the almond milk, vanilla seeds and half the berries.
Cook another 5 minutes, or until nice and creamy.
Spoon the quinoa into two serving bowls and top each with half the remaining berries, maple syrup and a sprinkle of chia seeds. Yum!
SHORT DESCRIPTION
This is a totally delicious and warming gluten free, dairy free porridge recipe from Lola Berry's new cookbook 'The 20/20 Diet Cookbook'. She likes to use white quinoa as it has a soft flavour & creamy texture.
DESCRIPTION
Rinse quinoa in a fine-mesh sieve and transfer to a small saucepan with 1 cup of water.
Bring to the boil, then cover, reduce heat and cover for 5-10 minutes, until the water is absorbed and the quinoa has softened and doubled in size.
Add the almond milk, vanilla seeds and half the berries.
Cook another 5 minutes, or until nice and creamy.
Spoon the quinoa into two serving bowls and top each with half the remaining berries, maple syrup and a sprinkle of chia seeds. Yum!
INGREDIENTS
1/2 cup organc white quinoa 1 cup organic almond milk 1/2 organic vanilla pod, split and scraped 1 cup blackberries Organic chia seeds, to serve Organic maple syrup to serve
Method
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