Creamy quinoa porridge with flaxseed is especially for those cool weather breakfast days
1/2 cup quinoa flakes, or 1/2 cup smooth cooked quinoa (blend cooked quinoa in blender until smooth)
1 tablespoon ground flaxseed
1 pinch cinnamon
1/2 cup coconut milk (preferably carton, not canned) or any other milk of choice
3/4 cup water
Extra milk (or water) to thin out porridge as desired
Maple syrup or raw honey to serve
Toppings to serve
Place quinoa flakes or smooth cooked quinoa, ground flaxseed, cinnamon, 1/2 cup coconut milk and 3/4 cup water in a saucepan. Stir to combine.
Cook the porridge over a moderate heat on the stove, stirring gently. The porridge should start to bubble and thicken within 2 minutes. Reduce the heat if it starts bubbling too much. Cook for no longer than 3 minutes. Add a little extra water or milk if the porridge becomes too thick during cooking.
Serve the porridge piping hot with a drizzle of maple syrup or honey and toppings of choice.
*Suggested toppings: nuts/seeds, nut butter, tahini, yoghurt, berries, banana. berries and pan-fried banana slices