Ingredients (Serves 1)
■ 50g (1 oz) tri-coloured quinoa
■ 250ml (8.fl oz) almond milk
■ Maple syrup or raw honey to taste
■ 20g (¾ oz) blueberries
■ 30g (1 oz) raspberries
■ 40g (1½ oz) blackberries
■ 1 tbsp dried goji berries
■ 1 tbsp almond flakes
■ 1 tsp golden linseeds (flaxseeds)
■ 1 pinch of ground cinnamon
■ 1 tbsp acai berry powder (optional)
METHOD
1. To make the quinoa porridge, rinse the quinoa and place in a pan on the hob. Add the almond milk, then bring slowly to the boil.
2. Turn down the heat and simmer, uncovered, for around 25 minutes until the liquid has been absorbed, stirring occasionally.
3. Add maple syrup or honey to taste.
4. Place in a bowl and top with the berries, nuts, and seeds.
5. Sprinkle with a pinch of cinnamon. Add a spoonful of acai berry powder, if desired.
Recipe courtesy of Power Bowls by Katy Turner – published by DK and out on 3 October 2016, priced £6.99
