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Excellent recipe on this week

CREAMY CORN SOUP

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COCONUT QUINOA & CHIA PORRIDGE

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COCONUT QUINOA & CHIA PORRIDGE


Ingredients

For the porridge (to serve 4)

  • 175g quinoa
  • ½ vanilla pod, split and seeds scraped out, or ½ 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 berries, such as strawberries, raspberries and blueberries
  • 2 tbsp flaked almonds (optional)

How to Make

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).

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.

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 and enjoy.

Nutrition: per serving


  • kcal446
  • fat24g
  • saturates14g
  • carbs40g
  • sugars14g
  • fibre9g
  • protein12g
  • salt0.1g

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