Ingredients
- 750 ml milk
- 1 cinnamon stick
- 1 pinch salt
- 265 g (1 1/2 cups) white quinoa, rinsed and drained
- 2 tbs honey
- 1 tsp ground turmeric
To serve
- 4 persimmons, sliced
- 3 tbs honey
- 1/2 lemon, juiced
- 1 vanilla pod, split with seeds scraped out
- 1 cinnamon stick
- 100 g (2/3 cup) shelled pistachios, roughly chopped
- 90 g (1 cup) coconut flakes
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Method
Step 1.
For the porridge: Combine the milk, cinnamon, and salt in a large heavy-based saucepan. Bring to a boil over moderate heat.
Step 2.
Stir in the quinoa and return to a gentle boil. Once boiling, reduce to a simmer, partially cover with a lid, and cook for 10-12 minutes; stir from time to time.
Step 3.
Stir in the honey and turmeric. Continue to simmer, partially covered, until the porridge is thickened to your liking, 10-12 minutes.
Step 4.
To serve: Meanwhile, combine the persimmon, honey, lemon juice, vanilla seeds (and pod), and cinnamon in another saucepan with 150 ml water. Cover and cook over low heat until the persimmon is soft, stirring occasionally, about 10 minutes.
Step 5.
When the porridge is ready, divide it between bowls. Top with the stewed persimmon, pistachios, and coconut.
Serves 4 |
