Coconut quinoa porridge with apricots
Ingredients
- 200 g (1 1/4 cups) quinoa
- 350 ml (1 1/2 cups) plantbased milk (e.g. almond milk or rice milk)
- 1 ripe banana
- 1 small tsp ground vanilla or 1 tsp vanilla extract
- 30-40 g (1/3 cup) desiccated coconut
- 60 g ( 1/2 cup) fresh raspberries
- 20 g (1/8 cup) unsalted pistachios
- 2 tbsp desiccated coconut flakes
- Peanut butter to your liking
- Optional: lavender flowers for garnish
Instructions
- Thoroughly rinse the quinoa in a fine-mesh sieve. This removes the slightly bitter taste of quinoa. Then put the quinoa with 350 ml plant drink (or water) in a saucepan and heat. When the quinoa is boiling, reduce the heat and simmer the quinoa gently for about 17 minutes. If necessary, add a little more liquid.
- While the quinoa is cooking, finely crush a ripe banana with a fork and stir in the simmering quinoa. Wash 2 apricots, remove the stones, finely dice and add. Add a small teaspoon of ground vanilla or vanilla extract.
- When the quinoa is cooked, fold in the desiccated/grated coconut and let the quinoa soak for another 5 minutes with the lid closed.
- Wash 2 additional apricots, remove the stones and cut into slices. Wash raspberries carefully. Peel and chop pistachios.
- Put the cooked quinoa into two bowls. Spread the apricot slices, raspberries and chopped pistachios on the quinoa. Add coconut flakes and peanut sauce as you like. Enjoy the meal!
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