Summer pistou
A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans - perfect as a light lunch. If making ahead it will keep in the fridge for a couple of days.
Quinoa porridge
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight soaking
- Easy
- Serves 4
Skip to ingredients
For the porridge (to serve 4)
- 175g quinoa
- ½ vanilla podsplit and seeds scraped out, or 0.5 tsp vanilla extract
- 15g creamed coconut
- 4 tbsp chia seeds
- 125g coconut yogurt
For the topping (to serve 2)
- 125g pot coconut yogurt
- 280g mixed summer berriessuch as strawberries, raspberries and blueberries
- 2 tbsp flaked almonds(optional)
Nutrition: per serving
- kcal446
- fat24g
- saturates14g
- carbs40g
- sugars14g
- fibre9g
- protein12g
- salt0.1g
Method
step 1
Activate the quinoa by soaking overnight in cold water. The next day, drain and rinse the quinoa through a fine sieve (the grains are so small that they will wash through a coarse one).
step 2
Tip the quinoa into a pan and add the vanilla, creamed coconut and 600ml water. Cover the pan and simmer for 20 mins. Stir in the chia with another 300ml water and cook gently for 3 mins more. Stir in the pot of coconut yogurt. Spoon half the porridge into a bowl for another day. Will keep for 2 days covered in the fridge. Serve the remaining porridge topped with another pot of yogurt, the berries and almonds, if you like.
step 3
To have the porridge another day, tip into a pan and reheat gently, with milk or water. Top with fruit - for instance, orange slices and pomegranate seeds.
