COCONUT, QUINOA AND CHIA SEED PORRIDGE

I love the slight chewiness that the quinoa retains when cooked, and when topped with the sugar-glazed bananas, it’s one of my favourite breakfasts.

1¼ cups white quinoa, rinsed and drained

1 tablespoon chia seeds

3 cups coconut milk

1 teaspoon vanilla paste

½ teaspoon each ground cinnamon and ground ginger

½ teaspoon sea salt

1 tablespoon honey

TO SERVE

½ cup thick coconut cream

Sugar-glazed Bananas (see recipe page 76)

½ cup flaked coconut, toasted

¼ cup barberries, goji berries or chopped cranberries

Place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat to low and cook for about 20 minutes, or until tender, stirring occasionally to prevent it sticking to the base of the pan.

TO SERVE: Divide the porridge among dishes and top with the coconut cream, glazed bananas, flaked coconut and your berry of choice. SERVES 4