Gluten free quinoa porridge

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Ingredients:

Quinoa
Coconut milk
Pinch of pink himalayan or Celtic sea salt
Pinch of cinnamon
Pinch of vanilla powder
Handful of strawberries, chopped
Handful of blueberries
Apple, chopped
Handful of walnuts
Handful of shelled sunflower seeds

 

Method:

Heat the quinoa and milk in a pan on a low heat with the salt, vanilla and cinnamon – stir continuously.

Add more milk if the quinoa starts to dry out.

Once the quinoa has softened, add in the apple and sunflower seeds and stir.

Simply serve the porridge in a bowl topped with the strawberries, blueberries and walnuts.

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