I have really recently gotten into porridge and whilst cooking with my great friend and super chef, Mimi (www.missmimiskitchen.com) we decided to try using quinoa instead of oats; delicious!
I have a MEGA love for chocolate, so of course we incorporated that but I am not keen on milk so I use The Mylkman’s almond milk for this recipe, it’s delicious and gives it that extra nutty taste.
Serves 1 (hungry person)
1 cup of white quinoa
1 – 1 1/2 cups of Almond Mylk, depending on how sloppy you like it
A handful of blueberries
A handful of pistachios, roasted
2 squares of dark chocolate (I actually used Lindt’s dark chocolate with orange zest, incredible!)
1 tsp maca powder (optional)
1/2 orange, zested
– Cook the quinoa in the majority of the almond mylk on a medium heat for about 15 mins. Making sure that you stir occasionally and add more mylk where necessary.
– Add the maca to the quinoa and stir it in.
– Whilst the quinoa is cooking, roast the pistachios on a medium heat until slightly golden. Once roasted, I usually whizz half of them for a second in the nutribullet.
– After 15 mins, or once cooked to your preference spoon into a bowl and sprinkle on the blueberries and the crushed & whole pistachios, then grate over the orange zest and dark chocolate.
Mmmm so delicious. Enjoy! x