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Quinoa and Blackberry Porridge

Quinoa and Blackberry Porridge
Time
20 minutes
Contributed by
Lola Berry
Serves
2 serves
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.

  1. Rinse quinoa in a fine-mesh sieve and transfer to a small saucepan with 1 cup of water.
  2. 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.
  3. Add the almond milk, vanilla seeds and half the berries.
  4. Cook another 5 minutes, or until nice and creamy.
  5. 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

  1. Rinse quinoa in a fine-mesh sieve and transfer to a small saucepan with 1 cup of water.
  2. 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.
  3. Add the almond milk, vanilla seeds and half the berries.
  4. Cook another 5 minutes, or until nice and creamy.
  5. 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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  • Organic Maple Syrup 250ml

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  • Organic Black Chia Seeds 1KG Organic Black Chia Seeds 1KG

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  •  Organic Activated Almond Milk 1L

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