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Preparation Time : 05
Cook Time : 05
Total Time : 10
230g (2 cups) quinoa flakes
250ml (1 cup) milk (or use almond, soy or rice)
3-4 fresh dates, pitted, chopped
125ml (1/2 cup) coconut milk, plus extra to serve
125g punnet blueberries
40g (1/4 cup) pistachios, chopped
Toasted coconut chips, to serve
Maple syrup, to serve
Combine quinoa flakes, milk and dates in a medium pan. Stir, over medium-low heat for 3-4 minutes or until the mixture boils and thickens. Remove from heat.
Stir in the coconut milk. Spoon porridge into serving bowls. Top with blueberries, pistachio and coconut chips. Drizzle with extra coconut milk and maple syrup.
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