Date and coconut quinoa porridge
10 g, (2 strips)
vanilla bean extract, alcohol free
1 whole, bruised
¼ cup(s), (40g)
1 individual, pitted, chopped
shredded or desiccated coconut
½ cup(s), (75g) thawed from frozen or fresh
- Place 1 cup (250ml) water, orange rind, vanilla, cinnamon stick and cardamom pod in a small saucepan over medium heat. Cook, stirring, for 2–3 minutes or until mixture boils.
- Stir in quinoa, date and coconut and cook, stirring, for 5–7 minutes or until mixture has thickened. Remove from heat. Discard rind, cinnamon stick and cardamom pod. Serve topped with berries.