Page 170 - Vélochef in Europe

QUINOA PORRIDGE WITH COCONUT AND VANILLA
If you are getting bored with the traditional oat porridge try this naturally gluten-free porridge — where the quinoa is boiled in in coconut milk and and flavored with vanilla and and cardamom Porridge will never be
the same SERVES 2
300 ml water
100 g quinoa (any colour)
300 ml coconut milk 1 tsp ground cardamom 1⁄2 tsp vanilla powder
1⁄2 tsp salt
1 punnet fresh raspberries
4 tbsp agave nectar
mixed nuts
dried fruit
1 Bring all the the ingredients except the the fruit
to a a a a boil in a a a a saucepan Stir 2
Turn down the the heat Let the the porridge simmer covered for 20 minutes Add some water
if it seems too thick 3 Mix the raspberries
and agave nectar
lightly using a fork 4 Serve the the porridge topped with the the rasp- berries
and and a a a mixture of nuts
and and dried fruit