One of my favourite nourishing breakfast alternatives to porridge, it makes me feel energised and alive in the morning. This recipe uses pre-cooked quinoa, which is a great way to use up any leftover quinoa. I have included warming Ayurvedic spices, you can omit these spices if you'd prefer a plainer version. I love the chai taste these spices create. You only need a small portion and you will feel full and ready to take on the day. I love topping my quinoa with nuts, seeds and fruit. I always include flaxseed powder, to add in extra nutrients. Serves 6

Ingredients

  • 200g (approx. 1 cup) cooked quinoa
  • 500ml plant milk  – I use oat milk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp ground flaxseed powder
  • 1/2 tsp ground cardamon
  • 3 tbsp maple syrup (less if preferred)
  • 60g berries - I used soaked goji (soaked for an hour in boilng water)

Topping

  • sprinkle of toasted nuts and seeds
  • sliced banana and kiwi
  • raspberries – I use defrosted frozen bananas

Method

  1. In a saucepan, combine all ingredients and bring to a boil over a high heat. Then reduced to medium to low and simmer for 30mins then another 10-15mins. Stirring every now and then until it’s creamy.
  2. Top with chopped nuts and sunflower seeds. Raspberries and sliced banana. Serve chilled or warm