Autumn Porridge

Delicious and colourful quinoa porridge with in-season stewed fruits and stimulating spices. 

4 Servings

Gather the ingredients, choose organic if possible

2 fuji apples (or pears)

150g of grapes

2 tbsp. of goji berries

1 ½ cup of dry quinoa

¼ cup of chia seeds

3 cups of coconut milk

1 cup of water

4 tbsp. of raw unsweetened crunchy peanut butter

1 vanilla pod

1 full tsp. of ginger powder

1 full tsp. of cinnamon powder

1 full tsp. of cardamom powder

Ghee to serve (optional)

Raw honey to serve (optional)

 

Get cooking

Prepare the stewed and spiced fruits first. Wash grapes and apples/pears. Cut apples/pears in small pieces or slices (remove pips).

In a saucepan, heat up about 1/4 cup of water with spices. Bring to the boil, reduce to medium heat as you add apples/pears, grapes (removed from stem) and goji berries. Stir and cook on medium low heat for 15min or until fruits are soft.

Meanwhile, cook the quinoa in 3 cups of coconut milk on low heat with the beans of one vanilla pod (or use pure vanilla paste), let it simmer softly covered for about 15min. Add 1 cup of water with ¼ cup of chia seeds and continue cooking for 5 to 10 minutes.

To serve, place quinoa and chia mix in a bowl, top with peanut butter and stewed fruits. Add ghee (clarified butter) and raw honey to your taste (optional).

TIP! For mornings at the office, you can enjoy the porridge cold or reheat the porridge in a saucepan with a bit of water at the bottom and place it in a thermos for your on-the-go breakfast.