Quinoa porridge with spiced honey plums
Quinoa is a wonderful alternative to porrige oats for a hearty and warming winter breakfast. Great with a variety of toppings from nuts and seeds to honey or fruit compote - we love ours with spiced maple plums, but an stone fruit would work well - the possibilities are endless.
- 1 punnet of plums
- A good glug of maple syrup
- Mixed spice
- 65g of quinoa
- 125ml of water
- 200mlof milk (almond or coconut are fine)
- 2 tsp of soft brown sugar
- pinch of salt
- 1/4 tsp vanilla bean paste or extract
For the maple spiced plums:
De-stone and halve the plum and arrange in a baking tray or dish. Drizzle with the maple syrup and sprinkle over a tsp of mixed spice. Put in a 180 oven until the the skins are slightly blistered and the juices and maple have become a lovely plummy syrup, check back after 20 minutes or so.
For the porridge:
Heat a medium sized saucepan and add the quinoa and 1/4 tsp of the spice and stir over the heat for 2-3 mins until it’s evenly toasted, them add the water, milk, and vanilla then stir together with the sugar and salt. Bring to the boil and then simmer until just tender (I like mine with a bit of bite), add more water if all the liquid dries up before it’s cooked. Then top with the plums and a good dollop of natural yoghurt too (I used an organic one sweetened with honey to balance out the tangy plums).