RED QUINOA PORRIDGE
cals 390 | sat fat 2.4g | sugar 12g | serves 1
INGREDIENTS 30g red quinoa • 30ml almond milk • 30g rolled oats • ½ apple • 1 tbsp flaked almonds • ½ tsp cinnamon • 1 tbsp coconut yoghurt • handful of blueberries
1. Cook the quinoa as before and set aside. Pour the almond milk into a saucepan, bring to the boil, then reduce to a simmer. Add the oats and cook until soft, gently stirring – it should take about 5 mins.
If the milk reduces too much, add a splash of water.
2. Grate the apple and put to one side, then pop the almonds in a small frying pan and toast them on a low heat until lightly coloured.
3. Once the quinoa and oats are ready, combine in a bowl. Top with the cinnamon, grated apple, yoghurt, almonds and blueberries. Grub’s up.