Prep time:
Cooking time:
Total time:
Serves: 2
500ml milk
500ml hot water
2tsp coconut oil or butter
1tsp vanilla extract
2tsp maple syrup or raw honey (optional)
Quinoa options
200g quinoa flakes
250g cooked quinoa
100g uncooked quinoa, rinsed well (ideally soaked first)
Topping Suggestion
1 sliced large ripe fig
1tbsp of pistachios
1tbsp of pomegranate seeds
drizzle of raw honey
Melissa Hemsley is on a mission to prove that it’s possible for everyone to eat well on busy nights, using store-cupboard staples and speedy, fuss-free recipes that really deliver on taste. Before seeing Melissa on the Open House Live Stage, try out her flexible take on a breakfast classic which can easily convert to larger quantities to serve family and friends
Melissa Hemsley is on a mission to prove that it’s possible for everyone to eat well on busy nights, using store-cupboard staples and speedy, fuss-free recipes that really deliver on taste. Before seeing Melissa on the Open House Live Stage, try out her flexible take on a breakfast classic which can easily convert to larger quantities to serve family and friends Choose from three different quinoa options and play around with flavours. There are seven here, one for every day of the week! I’m a fan of porridge in a flask for an easy warming breakfast on the go. If I have people over, I make a huge pan of porridge and put small bowls out with a selection of flavours and toppings to let everyone help themselves. Quinoa flakes: Toast the quinoa flakes in a dry pan on a medium heat for 1 minute, stirring frequently to prevent them from burning. This reduces any bitterness and gives a nice nutty flavour. Add 400ml of milk and all the other ingredients, give everything a stir and bring to a medium simmer. Cook for 4 minutes, then add your choice of flavourings. Cooked quinoa: Place the cooked quinoa in a saucepan, add 400ml of milk and all the other ingredients. Bring to a medium simmer and cook for 4 minutes, then add your choice of flavourings. Uncooked quinoa: Place the uncooked quinoa in a saucepan, add 500ml of milk and all the other ingredients. Bring to a medium simmer and cook, covered, until the liquid has been absorbed and the quinoa is tender, about 15 minutes (or 12 minutes if the quinoa has been soaked), then add your choice of flavourings. TIP: If you need to toast any nuts or seeds, dry-toast them in the pan first, on a medium heat for a minute or so, then set aside before you add the quinoa. This avoids using more than one pan. than one pan. Book your tickets at Extracted from Eat Happy: 30-minute Feelgood Food by Melissa Hemsley is published by Ebury Press, £20. Photography by Issy Crocker
surrey-homes.co.uk/open-house
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