Not only low GI, quinoa is also fibre rich and gluten free.
1 cup quinoa
2 cups coconut water
1 vanilla bean split or 1 teaspoon vanilla bean paste or 1/2 teaspoon vanilla extract
1 1/2 cups almond milk
2 pears, quartered, cored, chopped
Pinch of nutmeg
Fresh or frozen berries, to serve
2 tablespoons flaked almonds, toasted
1 tablespoon maple syrup, raw honey or 2 tablespoons xylitol
Rinse quinoa under cold running water. Place in a saucepan with coconut water and vanilla and bring to the boil. Reduce heat, cover and simmer over low heat for 10 minutes or until quinoa is tender.
Add milk, pear and nutmeg and stir over medium heat for 5-10 minutes or until creamy.
Serve porridge topped with berries, almonds and a drizzle of syrup.