Recipe courtesy of Psychologies Magazine (November 2016) and taken from “The Little Green Spoon” by Indy Power.
Serves : 2
250ml unsweetened almond milk
3 ripe figs
1/2 tsp vanilla essence
1/2 tsp ground cinnamon, plus extra for sprinkling
1 tblsp maple syrup or honey
Step One : Quinoa porridge is perfect for when you want a filling hearty breakfast but don’t want to skip the protein.
Step Two : The combination of fresh figs and cinnamon is hard to beat, so make this while you can as the fig season is lamentably short. If it’s the wrong time of year, use mashed banana instead.
Step Three : Add the quinoa, water and half the nut milk to a medium-sized saucepan on a medium heat. Pop on the lid and let it cook for about 13 minutes, until most of the liquid has been absorbed and it’s nice and fluffy.
Step Four : Cut two figs in half, scoop out the flesh and mash with a fork. Stir into the quinoa with the vanilla, cinnamon and remaining milk, Slice the last fig.
Step Five : Let the quinoa simmer for a few minutes, until it has reached your desired consistency, then stir in the syrup or honey.
Step Six : Pour the porridge into bowls, top with fig slices and sprinkle on a little cinnamon to serve.