Millet & Quinoa Coconut Porridge (enough for a few mornings...)
1/2 cup quinoa
1 cup millet*
coconut milk (refrigerate in a container)
*the reason I used more millet is simply because it's a lot cheaper than quinoa!
Directions- (the night before)
Place the quinoa and millet in a saucepan with a few cups of water. Bring to the boil and simmer until the seeds are cooked and and fluffed up. This should take about 10-15 minutes. Always add more water if needed. Leave to cool for a little while, then refrigerate in an airtight container.
Directions- (in the morning)
Place however much of the mixture you want in a saucepan with the same amount of coconut milk and heat until the seeds and milk are warmed through. I cook about 1/2 to 3/4 of a cup, depending on how hungry I am. Add more coconut milk on top (or milk of your choice), then top with some fruit, nuts or seeds.
Topping ideas: Sliced banana, goji berries & unsweetened shredded coconut
Topping ideas: Sliced nectarine & goji berries
This recipe also happens to be perfect at the moment, as I'm quitting sugar. Coconut milk is naturally sweet in taste and I definitely don't feel the need to add honey/agave/maple syrup on top!
Want another idea? How about cooking up some brown rice the night before, for a nourishing bowl of brown rice porridge :)