This turmeric porridge is vegan, gluten and dairy free and ideal for those who don’t have a sweet tooth. The perfect healthy breakfast, this porridge can also lend itself to being served as a side dish; it’s more of a savoury porridge than a sweet one…
SERVES 2
- 370g cooked quinoa
- 375ml tinned coconut milk
- 1 tsp ground turmeric
- 1 pinch of cayenne pepper
- Half tsp pink Himalayan salt
- 2 tbsp pumpkin seeds
- 2 tbsp shredded coconut
TO SERVE
- Fruit
- Yoghurt
- Combine all of the ingredients, except the pumpkin seeds and shredded coconut, in a saucepan and stir over a medium heat until the mixture comes to the boil.
- Simmer for 3 mins or until the creamy mixture starts to thicken, then remove from the heat.
- Divide the porridge between two bowls, scatter with the pumpkin seeds and shredded coconut, and serve immediately with fruit and yoghurt.
A Whole New Way to Eat: 135+ feel-good recipes from About Life by Vladia Cobrdova, published by Murdoch Books
COOK’S TIP: Quinoa is a super grain that is very high in protein and fibre, as well as being gluten free. When soaked overnight it is easier to digest.