Name: Blueberry Coconut & Quinoa Porridge
Ingredients: 1 cup quinoa, rinsed well; A pinch of Changing Habits Seaweed Salt; 1.75 cups organic coconut milk (additive free); 0.25 cup filtered water; 2 tsp vanilla powder or essence; 1 to 2 tsp Changing Habits Ceylon Cinnamon; 1 tbsp Changing Habits Shredded Coconut to sprinkle on top; 2 tbsp nut or seed butter; 1 tbsp Changing Habits Chia Seeds; Optional: 1 banana, sliced + a handful of blueberries + honey or pure maple syrup to drizzle over the top and sprinkle with toasted shredded coconut or nuts and seeds

If you're gluten free and miss porridge, why not try quinoa, it makes a great alternative and makes a nourishing and satisfying breakfast.

AuthorJordan Pie

RatingDifficultyBeginner

Yields1 Serving

1 cup quinoa, rinsed well

A pinch of Changing Habits Seaweed Salt

1.75 cups organic coconut milk (additive free)

0.25 cup filtered water

2 tsp vanilla powder or essence

1 to 2 tsp Changing Habits Ceylon Cinnamon

1 tbsp Changing Habits Shredded Coconut to sprinkle on top

2 tbsp nut or seed butter

1 tbsp Changing Habits Chia Seeds

Optional: 1 banana, sliced + a handful of blueberries + honey or pure maple syrup to drizzle over the top and sprinkle with toasted shredded coconut or nuts and seeds

To a small saucepan add the quinoa, salt, 1 1/2 cups coconut milk and water, vanilla and cinnamon and allow it to simmer until tender, this should take around 13 minutes and the liquid should be absorbed well.

When it's ready remove from the heat.

Now stir in shredded coconut, chia seeds, remaining coconut milk, and nut or seed butter.

Spoon into two bowls and garnish with sliced banana, berries, cinnamon, honey or pure maple syrup over the top and some toasted shredded coconut or nuts or seeds.

Serve and enjoy every mouthful!

CategoryBreakfast

Ingredients