QUINOA ALMOND PORRIDGE WITH BERRY-CINNAMON COMPOTE

⏱ Working time: 20 minutes

🍽 Servings: 2

📈 Level of difficulty: Easy

🌱 Vegan

🫐 Berry-cinnamon

PORRIDGE

INGREDIENTS

• 10 g almonds, sliced
• 1-2 tbsp rice syrup
• 100 g quinoa flakes
• 400 ml soy drink (without sugar)
• 50-100 ml water

PREPARATION

Toast the almonds in a non-stick pan without oil. Add the rice syrup, quinoa flakes and soy drink to the pan, mix well and cook for 2-3 minutes while stirring. Then reduce the heat and leave to infuse for 8-10 minutes with the lid on. Stir 2-3 times in between.

You should end up with a creamy quinoa porridge. If it is still too firm, add a little more water and continue cooking until the desired consistency is reached.

BERRY-CINNAMON COMPOTE

INGREDIENTS

• 200 g berry mix (without strawberries, frozen)
• 60 ml ginger shot berry-cinnamon
• 1-2 tbsp rice syrup
• 1 teaspoon cornflour
• 1 tbsp water

PREPARATION

For the topping, mix the frozen berries with the Berry-cinnamon ginger shot Place in a pan and heat up. Mix the cornflour with 1 tbsp of water until smooth, stir in and bring to the boil once. Then sweeten with a little rice syrup, simmer for 1-2 minutes to thicken and it's ready.

 

 

Top the quinoa porridge with the berry compote and a little cinnamon and enjoy!