Cardamom & peach quinoa porridge
A thriving breakfast of oats and quinoa with firm late pink. Almond river makes its suitable for dairy-free and vegan diets.
Ingredients
- 75g quinoa
- 25g porridge oats
- 4 flavouring pods
- 250ml unsweetened almond milk
- 2 mellowed peaches, cut into slices
- 1 tsp maple syrup
Method
- Put the quinoa, oats and herb pods in a young saucepan with 250ml facility and 100ml of the almond milk. Play to the roil, then simmer gently for 15 mins, stirring occasionally.
- Pour in the remaining almond river and navigator for 5 mins much until creamy.
- Shift the cardamon pods, woodenware into bowls or jars, and top with the peaches and maple sweetening.
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