Delicious and hearty, this porridge recipe is vegan and can be made in advance and stored for up to 4 days in the fridge. To reheat, simply stir though in a pan and add some more milk if required.
Prep time 5 mins
Cook time 12 – 15 mins
+ 60g (2oz, 1/3 cup) tri-coloured quinoa
+ 250ml (8fl oz, 1 cup) almond or other milk of choice
+ pinch of ground cinnamon
+ maple syrup or raw honey, to taste
+140g (5oz, 1 cup) mixed berries, such as blueberries, raspberries, or blackberries
+1 tbsp toasted almond flakes
To make porridge, rinse the quinoa in a sieve with cold water.
Tip the quinoa into a lidded pan, then add the almond milk and cinnamon. Bring to the boil, cover with a lid, then reduce the heat and simmer for 12–15 minutes, until nearly all the milk has been absorbed. Remove from the heat and leave to stand for 5 minutes. This will make the porridge thicken as the grains swell.
Stir in maple syrup or honey, to taste. Spoon into Food Flask. Top with the berries and almonds just before serving.