Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
A warm vegan quinoa porridge with raspberries, banana, coconut milk, chia seeds, cinnamon, and maple.
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Ingredients
saucepan, fine sieve, fork, knife, chopping board
Method
Rinse the quinoa in a fine sieve until the water runs mostly clear. Slice one banana and mash the other with a fork.
Tip the quinoa into a saucepan with the coconut milk, 500ml water, cinnamon, vanilla, and mashed banana. Bring to a simmer over a medium heat, then cook for 14 to 16 minutes, stirring often, until the quinoa is tender and creamy.
Stir in the chia seeds and 1 tablespoon maple syrup. Cook for 2 minutes until the porridge thickens but still drops easily from the spoon.
Fold half the raspberries through the porridge for 1 minute until they just soften and streak the coconut base pink.
Divide the porridge between bowls. Top with raspberries, sliced banana, and the remaining 1 tablespoon maple syrup.
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