I've been hooked on quinoa ever since I organised an Amazing Race event around Sydney in 2009. One of the teams dubbed themselves "The Quinoas", piquing my curiosity about this incredible gluten-free grain. It's good for you in so many ways, one of which is it's a complete protein - ideal for vegans like me!
Over the years, quinoa porridge has become a favourite at breakfast time. There are so many different flavours and varieties you can make and this is one of my favourite combinations.
Ingredients (makes 1 bowl)
1/2 cup quinoa, rinsed
3/4 cups water
1/2 cup coconut cream
1 tbsp almond meal
1. Cook quinoa in water and coconut cream for about 12-15 minutes until liquid has evaporated and quinoa is cooked.
2. Drown in extra coconut cream and serve with avocado, coconut chips, ground ginger, and carob kibbles. Add coconut nectar if you need sweetener.
*Stick it in the fridge for 20 minutes to serve cold on warmer days.