Coconut, Turmeric & Quinoa Porridge
This breakfast dish can also lend itself to being served as a side dish: it’s more of a savoury porridge than a sweet one.
- 370 g (13 oz/2 cups) cooked quinoa (see note)
- 375 ml (13 fl oz/ 1½ cups) tinned coconut milk
- 1 tsp ground turmeric
- 1 pinch cayenne pepper
- ¼ tsp pink Himalayan salt
- 2 tbsp pepitas (pumpkin seeds)
- 2 tbsp shredded coconut
- Fruit and yogurt, to serve
- Combine all of the ingredients, except the pepitas and shredded coconut, in a saucepan and stir over medium heat until the mixture comes to the boil. Simmer for 3 minutes or until the creamy mixture starts to thicken, then remove from the heat.
- Divide the porridge between two bowls, scatter with the pepitas and shredded coconut and serve immediately with fruit and yogurt.
NOTE: Quinoa is a super grain that is very high in protein and fiber as well as being gluten free. When soaked overnight it is easier to digest. To make 370 g (13 oz/2 cups) of cooked quinoa:
- Soak 135 g (4¾ oz/ 2/3 cup) of quinoa overnight in a large bowl of water. Drain and rinse well under cold running water to flush away the soapy residue (saponins).
- Put it in a saucepan with 330 ml (11¼ fl oz/ 1 1/3 cups) of water, bring to a boil over high heat, then reduce the heat to as low as possible and simmer for 10 minutes or until the liquid is absorbed and the quinoa is soft.
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