Ingrédients
- 250g pouch Merchant Gourmet Simply Cooked Red & White Quinoa
- 2 tbsp very finely grated ginger
- 325ml coconut milk (keep the rest of the tin to go on top)
- The seeds from half a vanilla pod or 1 tsp essence
- Zest & juice of 1 fresh lime
- 1 ripe kiwifruit, peeled & cut into slices
- Half a ripe papaya, peeled & cut into 12 wedges
- Half a ripe mango, peeled and sliced into 12 wedges
Méthode
- Put the quinoa, ginger, coconut milk and vanilla into a medium sized saucepan. Bring to the boil. Turn the heat to low, then simmer gently, stirring frequently, for 10 minutes until it is the texture of rice pudding. You may need to add a little more coconut milk as it cooks.
- Just before serving, stir in the lime juice and lime zest. The texture should be slightly mousse-like. Put whatever remains of the coconut milk in a little jug to serve on the side.
- Serve the fruit on top of the quinoa porridge in a rainbow, a sunshine, a shower, or any way that makes you smile.
Good to know!
Suitable for dairy-free, gluten-free, vegans and vegetarians
