Quinoa Porridge


60g quinoa (dry), 
2 heaped tbsp of pecans
1 tbsp maple syrup
1 tsp cinnamon  
pinch of salt
20g coconut oil

2 tbsp linseeds
30g dried cherries (optional) 
30g dried apricots (optional - can choose any dried fruit) 


  1. cook the quinoa and then allow to sit whilst preparing the rest. 
  2. n a small saucepan on a medium heat toast the pecans. Once slightly toasted and smells fragrant add the coconut oil, cinnamon and pinch of salt.  
  3. Add the cooked quinoa and stir until warmed through 
  4. add the chopped dried fruit and linseeds
  5. serve with yoghurt, a side of milk or drizzle additional maple syrup on top. 
Lindsay Benson