COCONUT TURMERIC QUINOA PORRIDGE
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V E GET AR IAN
V E G AN
GLU T EN - F RE E
D AI R Y- FRE E
This breakfast dish can also lend itself to being served as a side dish: it’s more of a savoury porridge than a sweet one.
PREP TIME:
5 minutes
COOKING TIME:
5 minutes
Serves 2
370 g (13 oz/2 cups) cooked quinoa (see note)
375 ml (13 fl oz/1½ cups) tinned coconut milk
1 teaspoon ground turmeric
1 pinch cayenne pepper
¼ teaspoon pink Himalayan salt
2 tablespoons pepitas (pumpkin seeds)
2 tablespoons shredded coconut
Fruit and yoghurt, to serve
Combine all of the ingredients, except the pepitas and shredded coconut, in a saucepan and stir over medium heat
until the mixture comes to the boil. Simmer for 3 minutes or until the creamy mixture starts to thicken, then
remove from the heat. Divide the porridge between two bowls, scatter with the pepitas and shredded coconut and
serve immediately with fruit and yoghurt.
+ N O T E Quinoa is a super grain that is very high in protein and fibre as well as being gluten free. When soaked
overnight it is easier to digest. To make 370 g (13 oz/2 cups) of cooked quinoa, soak 135 g (4¾ oz/2/3 cup) of
quinoa overnight in a large bowl of water. Drain and rinse well under cold running water to flush away the soapy
residue (saponins). Put it in a saucepan with 330 ml (11¼ fl oz/11/3 cups) of water, bring to the boil over high
heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the
quinoa is soft.
A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books, £18.99). Photography by Rob Palmer.