Quinoa Porridge with Blueberry Chia Jam

Serves 2
Time 25 minutes


Quinoa porridge
1L almond milk
1 cup quinoa
1 tsp cinnamon
1 tbsp coconut sugar
1 pinch salt


Serve with
1 punnet blueberries
2 tbsp water
1 tbsp chia seeds
6 raw cashews
1 tbsp shredded coconut
1 tbsp coconut yoghurt
1 tbsp hemp seeds
1 tbsp maple syrup


In a large pot over low heat, add the almond milk, quinoa, cinnamon, coconut sugar and a pinch of salt and stir to combine. Cover with a lid and simmer for 10-15 minutes or until the quinoa has absorbed most of the liquid.

Meanwhile, in a small saucepan add the blueberries and water and cook over a low heat until soft. Take off the heat and stir through the chia seeds, then leave for 10 minutes to absorb.

Divide the cooked quinoa porridge between two bowls and top with the blueberry chia jam, coconut yoghurt, hemp seeds, cashews, shredded coconut and a drizzle of maple syrup.