Porridge with a twist. Instead of oats we use protein packed quinoa. Ideal to prepare at the weekend and have ready for the week ahead. It can be eaten warm or cold (we prefer it warm).
PREP TIME 35 minutes
Quinoa (1 cup) – your preference on color. We recommend mixed Almond milk (2 cups) – unsweetened Cocoa (2tbsp) – unsweetened Cinnamon (1tsp) Ginger grated (1tsp)
Orange zest (1 large) – wash before zesting Natural sweetener (2tbsp) – maple syrup, raw honey are our favorites
Preheat oven to 180c.
Slice pears in half and remove core. • Place skin side up on a baking tray and roast for 35 minutes or until soft.
Rinse quinoa well and lightly toast in saucepan over a medium heat.
Add almond milk, cinnamon, orange zest and ginger to pan.
Bring to boil and reduce to a simmer until the liquid has almost been absorbed and the quinoa has a soft consistency.
Remove from heat and stir in cocoa and honey/maple syrup.
Serve into a bowl and add some slices of the pears.
Store in fridge for 3 days in an airtight container.
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