- Preparation and cooking time
- plus overnight soaking
- Serves 4
For the porridge (to serve 4)
For the topping (to serve 2)
- 125g pot coconut yogurt
- 280g mixed summer berries , such as strawberries, raspberries and blueberries
- 2 tbsp flaked almonds (optional)
- STEP 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).
- STEP 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.
- STEP 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.