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.

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