RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 3/4 cup quinoa
• 2 cups Coles soy milk (or preferred milk)
• 1/2 cup water
• 1/4 cup chia seeds
• 2 Tbsp honey
• 2 Tbsp brown sugar
• 1 Tbsp mixed spice
• 1 tsp ground cardamom
• Small pinch salt
• 1/2 tsp cracked black pepper
• 1/4 cup raisins
• 1/3 cup almonds, roughly chopped
• 1 pear, cored, chopped

GARNISH:

• 1 pear, cored, thinly sliced
• 1/4 cup almonds, or pistachios roughly chopped
• Coles Maple Syrup

METHOD:

• Add all the porridge ingredients to a medium pot and place over a medium-low heat. Bring to a boil, stirring often to avoid any sticking to the bottom. Reduce the heat to low, cover and simmer, stirring often for 15-20 minutes until the liquid has been well absorbed. Taste and adjust seasoning if required.
• Divide into serving bowls and top with extra fruit and nuts. Chill any leftover and enjoy within 2-3 days, cold or warm.
• *Alternate with seasonal fruit.

Our friends at Wine Selectors recommend pairing this dish with a Liqueur Verdelho.