Quinoa porridge

• quinoa↗175g g
• vanilla pod↗½

  split and seeds scraped out, or 0.5 tsp vanilla extract

• creamed coconut↗15g g
• chia seeds↗4 tbsp tbsp
• coconut yogurt↗125g g
• pot coconut yogurt125g g
• mixed summer berries280g g

  such as strawberries, raspberries and blueberries

• flaked almonds↗2 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Activate the quinoa by soaking overnight in cold water. The next day, drain and rinse the quinoa through a fine sieve (the grains are so small that they will wash through a coarse one).

2. 2

   Tip the quinoa into a pan and add the vanilla, creamed coconut and 600ml water. Cover the pan and simmer for 20 mins. Stir in the chia with another 300ml water and cook gently for 3 mins more. Stir in the pot of coconut yogurt. Spoon half the porridge into a bowl for another day. Will keep for 2 days covered in the fridge. Serve the remaining porridge topped with another pot of yogurt, the berries and almonds, if you like.

3. 3

   To have the porridge another day, tip into a pan and reheat gently, with milk or water. Top with fruit - for instance, orange slices and pomegranate seeds.