Ingredients (serves 2):
½ cup cashews
2 cups water
¾ cup quinoa
1 cup nut milk
1 cinnamon stick
Pinch of salt
Honey/coconut palm sugar to taste
1 tsp coconut oil
Handful of chopped almonds (preferably soaked)
Fresh berries
Seeds to garnish
Method:
In a blender, whizz cashews and 1 cup of water until smooth then set aside. Rinse your quinoa then bring it to the boil with 2 cups of water (or 1 cup of water and 1 cup of nut milk if you prefer it richer), as well as the cinnamon and a pinch of salt. Cover and gently simmer for around fifteen minutes – or until the white rings start falling away from the centre of the grain – stirring often. Meanwhile, wash and slice your berries and prepare your toppings. Remove from the heat when cooked and drain if necessary, then add honey or coconut palm sugar to taste and the coconut oil. Stir well and divide into two bowls. Top with the creamy cashew milk, berries and anything else; serve immediately.
Thanks to Xochi Balfour for this delicious breakfast porridge. Check out more of her recipes here: http://www.thenaturalista.co.uk/