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.

Related Recipes

Grilled Sirloin

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...

Spanish Chorizo Traybake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Print Friendly, PDF & Email