- serves 1 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- ¾ cup cooked quinoa
- 1 tbsp chia seeds
- ½ cup coconut or almond milk
- ½ tsp ground cinnamon plus extra to serve
- ¼ tsp ground cardamom (optional)
- pinch sea salt
- yoghurt, walnuts, seasonal fruit and rice malt syrup to serve
Instructions
Place quinoa, chia seeds, milk, spices and salt in a small saucepan over medium heat. Gently simmer, stirring occasionally, for about 5 minutes, or until most of the milk is absorbed. If porridge becomes too dry add a little extra milk.
Serve porridge in bowls and top with yoghurt, walnuts, fruit, a drizzle of syrup and a sprinkle of extra cinnamon.
Recipe from The Inspired Table by Jordanna Levin, with photographs by Jordanna Levin.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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