Quinoa is gluten free, high in protein and fibre, and is low GI, meaning it is slowly digested for longer-lasting energy. Lucuma gives the porridge a natural sweet kick, with cinnamon and nutmeg for a touch of spice
2 cups cooked quinoa
1½ cups rice milk
1 cup coconut cream
2 tablespoons maple syrup, plus extra to serve
1 teaspoon lucuma powder *
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon Himalayan salt
2 tablespoons sunflower seeds
2 tablespoons chia seeds
1 tablespoon golden raisins
Bring the quinoa and rice milk to the boil in a separate saucepan. Add the remaining porridge ingredients, stirring well. Bring to a simmer and cook for 3–5 minutes, stirring occasionally.
When your porridge has reached a thick, creamy consistency, remove from the heat and ladle into four serving bowls.
Serve warm, with an extra drizzle of maple syrup.
* A natural sweetener prepared from the Peruvian lucuma fruit. Known as ‘Incan gold’, the pulp of the fruit is dehydrated to produce the powder, which is commonly added to smoothies, treats and breakfast foods.