Coconut and spice quinoa porridge with apple and raspberries
Ingredients
Metric
Imperial
Quinoa porridge
- 85g of quinoa
- 400ml of coconut cream
- 100ml of milk
- 2 tbsp of honey
- 1/2 tsp ground cardamom
- 2 tbsp of chia seeds
- 3 tbsp of rose water
- saffron, 4-5 strands
- 2 star anise, ground to a fine powder
- 1 red apple, peeled and cut into cubes
- 135g of raspberries, (I used frozen)
- 1 1/2 tbsp of pistachio nuts, chopped
- 1 1/2 tbsp of desiccated coconut
- rose petals, dried (optional)
SAVE RECIPE
Method
1
To begin, rinse the quinoa and then combine with the milk, saffron, half of the honey, the ground cardamom and coconut milk. Bring to a simmer and cook for 12 minutes, pressing the strands of saffron against the sides of the pan to release the colour and flavour
2
In the meantime, soak the chia seeds in the rose water
3
Add the chia seeds and rose water to the porridge and cook for a further 5 minutes before turning the heat off. Do check that it is sweetened to your taste
4
In a separate pan, heat the remaining honey. Add the ground star anise and the apple and allow to soften for 3–4 minutes before adding the raspberries and cooking until heated through. Do not allow them to turn mushy
5
In a non-stick pan, lightly toast the desiccated coconut until it catches a golden brown colour
6
Serve the porridge hot, topped with the desiccated coconut, pistachio and fruits
First published in 2016
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