As many of you may know, I’m a HUGE fan of breakfast and see it as a perfect way of refuelling after an early morning workout, starting the day with something tasty, nutritious and filling. Having experimented with quinoa in more sweet dishes recently, I wanted to share this super easy, gluten-free, dairy-free and vegan friendly ‘porridge’ recipe, made using one of my favourite discoveries: The Coconut Company’s coconut milk powder.
Why do I love it? Produced from freshly-squeezed coconut milk, it contains approximately 65% coconut oil content that retains many of the health benefits of the raw coconut. With an incredible aroma and totally dairy and gluten-free, it’s a fantastic alternative to use in a whole manner of sweet and savoury recipes. I also find it handy that I can mix it with warm water whenever I need it; rather than opening a carton and only using a little, having to throw the rest away after a few days.
Back to the recipe then. You can use any berries you want – blueberries, cherries, blackcurrants – but raspberries work so well with the rich coconut and sweet cardamom flavours, plus they break down wonderfullyto release their pretty colour and delicious juices. You can also make a big batch and keep in an airtight container or kilner jar in the fridge for up to 3 days – honestly, it’s just as tasty when eaten chilled!
Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups coconut milk (I used The Coconut Company coconut milk powder)
- 1 teaspoon crushed cardamom pods
- ½ teaspoon vanilla extract
- 2 tablespoons coconut sugar
- 2 tablespoons coconut yogurt (I used Coyo)
- 1 cup frozen raspberries
- Fresh figs and dried rose petals, to decorate
Get cooking!
- Place the rinsed and drained quinoa in a pan with the coconut milk, crushed cardamom pods, vanilla and coconut sugar.
- Stir well and bring to the boil, then simmer for about 15 minutes until the quinoa is cooked and most of the liquid has been absorbed.
- Remove from the heat and leave to cool a little.
- Stir in the coconut yogurt and frozen raspberries, letting the fruits break up a bit to release their juices and colour into the quinoa mixture.
- Now serve up between 4 bowls and serve with sliced fresh figs and a scattering a dried rose petals to really bring out the flavour of the cardamom.
What are YOUR favourite breakfast recipes? How do you like to make your porridge with a twist? Let me know by commenting on the post or tweeting me @SpamellaB 🙂