Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
A creamy vegan breakfast porridge with quinoa, coconut milk, apple, blueberries, chia seeds, cinnamon, and pumpkin seeds.
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Ingredients
medium saucepan, fine sieve, knife, chopping board, wooden spoon
Method
Rinse the quinoa in a fine sieve for 30 seconds, dice the apples into small bite-sized pieces, and keep a handful of blueberries aside for topping if you like a brighter finish.
Rinsing quinoa removes the bitter edge and makes the porridge taste softer for breakfast.
Tip the quinoa into a medium saucepan with the coconut milk, 300ml water, cinnamon, and a small pinch of salt. Bring to a gentle simmer over a medium heat.
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Stir in the diced apples, reduce the heat to low, cover loosely, and cook for 14 to 16 minutes, stirring twice, until the quinoa has opened and the apple is soft but still visible.
Stir in the blueberries and chia seeds. Cook gently for 2 to 3 minutes until the berries stain the porridge purple in places and the chia seeds thicken the mixture.
Spoon the porridge into warm bowls, scatter over the pumpkin seeds and any reserved blueberries, and let it stand for 2 minutes before serving so it is creamy rather than runny.
