- 2 t coconut oil
- 1 cup uncooked quinoa
- 2 cups boiling water
- salt, to taste
- 1 cup almond milk
- 1 banana, sliced, plus extra for serving (optional)
- ½ t ground cinnamon
- 1 T raw cacao powder or 50 grams dark chocolate of your choice
- 2 T almond butter
- 80 g fresh blueberries
- 2 t honey
1. Place the coconut oil into a medium-sized saucepan over medium heat.
2. Add the quinoa and stir, allowing it to toast for roughly 2 minutes. Add the boiling water and a good crack of salt, and bring to a simmer for 15–20 minutes. As the last bit of water is absorbed in the saucepan, switch off the heat, cover with a lid and allow the quinoa to steam for 5 minutes.
3. You can either make this the night before and store in an airtight container or continue cooking.
4. Add the almond milk, 1 banana and the cinnamon to the quinoa and simmer over medium heat for 15 minutes. About 5 minutes before the quinoa porridge is ready, add the cacao or chocolate and fold through.
5. Spoon into bowls, top with almond butter and serve with fresh blueberries, a lick of honey, extra sliced banana (if using) and edible flowers.
Variation: Fry the remaining banana in 2 teaspoons coconut oil for around 10 minutes over medium heat until caramelised.
Cook's note: Take a moment when making this recipe, or perhaps when you are tasting it, to be grateful. It’s delicious and indulgent and sparks joy.
This is an extract from HEAL – begin with food by Melissa Delport. Published by Struik Lifestyle (an imprint of Penguin Random House (Pty) Ltd). Photographer and food stylist: Melissa Delport