Coconut quinoa and chia porridge makes a delicious light morning meal. Full of protein and natural omega – 3, I am sure that you are going to love it and want to have it other than morning also. The best part of the recipe other than its flavor is the topping for which you may use your own ingredients. You may use your favorite luscious fruits like grapes, pomegranate and other.
So Read The Recipe And Try Out At Home:
Preparation Time – 10 Minutes
Cooking Time – 25 Minutes
The Dish Becomes Ready In – 35 Minutes
Serving – 4
Level – Easy
Quinoa – 175 gram
Creamed quinoa – 15 gram
Coconut yoghurt – 125 gram
Vanilla extract – ½ teaspoon
Split and seeds scrapped out of vanilla pod – ½
Ingredients Needed For The Topping:
Coconut yoghurt – 125 gram pot
Flaked almonds – 2 teaspoon
Mixed summer berries – 280 gram (raspberries, blueberries and strawberries)
Direction On How To Prepare The Recipe:
Take quinoa and soak into cold water and leave overnight. Drain the water the next day and rinse quinoa with a fine sieve. This is to wash off the small grains through a coarse one.
Add the washed quinoa into a pan and pour vanilla, 600 ml of water and creamed coconut. Cover the pan with a lid and allow to simmer for some 20 minutes. Add chia and 300 ml of water more and cook again for 3 minutes. Next add coconut yoghurt and stir thoroughly. Extract one teaspoon of porridge and place into a bowl for another day. You can store it into the refrigerator for about 2 days. The remaining porridge is to be added to the pan along with a pot of yogurt, almonds and berries. Although you may skip the last two ingredients if you like.
This completes your chia porridge. You may have it when done. In case, you would like to have it the next day, add into a pan and reheat on low setting. Add some more milk and water to break down its thickness. To make it even luscious, top with pomegranate seeds and orange slices. You may add other fruits from your part as well. In this way you can have the porridge stored for at least two days.