240 g Quinoa
600 ml almond milk
200 ml water
1 tbsp Taylor & Colledge Vanilla-Paste
2 tbsp maple syrup
200 g greek yogurt
Some blueberries, persimmon, banana, pomegranate seeds
Step 1: Rinse quinoa under cold water until water is clear.
Step 2: In a medium saucepan, combine quinoa, almond milk and water. Bring to a boil. Stir in vanilla paste and maple syrup. Reduce heat and simmer for 15 – 20 minutes until quinoa is soft.
Step 3: Remove from heat and allow it to rest for 10 minutes. Then stir in the greek yogurt.
Step 4: Divide the porridge between 4 serving bowls and top with figs, blueberries, persimmon, banana slices, pomegranate seeds and almonds.
- Prep Time: 10 min.
- Resting Time: 10 min.
- Cook Time: 15 min.