Gluten free & Vegan

serves 2


1/2 cup quinoa, gold
120ml water
1 1/2 cup homemade almond milk
2 tbsp desiccated coconut
1 tbsp 100% pure maple syrup
pinch of sea salt
1/2 cinnamon stick
6 seeds scraped out from cardamon pod
1/4 tsp vanilla paste



toasted slivered almonds
coconut flakes

see recipe for 

‘Baked Pear with Ginger’

Quinoa makes a great alternative to oat porridge in the morning and is gluten free. It is a pseudo grain and has a complete protein profile (all nine essential amino acids).

Enjoy with poached fruit of the season or baked pear and garnish with roasted almonds and coconut flakes.

Quinoa can be made in advance and will store in the fridge for a couple of days. Just add almond milk when you are ready to serve.



Wash and rinse quinoa and place in a sauce pan with water and 1/2 almond milk, desiccated coconut, maple syrup, salt, cinnamon, vanilla paste, cardamon seeds. Simmer until quinoa is soft but don’t over cook. Turn heat off and let steam for 2 minutes. Fluff up with a fork and remove cinnamon stick. Serve onto plate, add remaining almond milk and serve with Baked Pear with Ginger.