Here is a delicious porridge that not only makes a change from the usual breakfast but also gives you a high-protein start to the day.
This was made with a mixture of black, red and white quinoa and amaranth. Whichever quinoa you choose, place 1 cup in a saucepan with some chopped dried apricots, chopped dried figs, dried cranberries and currants. Add 1½ – 2 cups of water and cook until the quinoa is almost cooked. You may need to add even more water so check that it doesn’t cook dry. Add ½ a cup of coconut milk and some palm or brown sugar to taste and allow it to cook for a few more minutes, adding chopped almonds and cashews, or any nuts of your choosing before serving.
michelle picker cooks 