Chefs Eat Breakfast Too by Darren Purchese

Author:Darren Purchese
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant Publishing
Published: 2019-02-15T16:00:00+00:00

Quinoa porridge w peanut butter, banana + coconut.

Healthy, delicious and easy to prepare, this is the perfect start to a chilly morning. I cook the quinoa in regular milk as I love the creaminess and flavour, but swap it for almond milk, soy or whatever you like if dairy is not your thing. A dollop of peanut butter is added to the porridge, and it’s then served with sliced banana, honey and toasted coconut, though you can use whatever you fancy – try berries, toasted nuts or yoghurt. You could even stir in a spoonful of acai powder at the end of the cooking process for a superfood boost.

Chef’s tips

Quinoa is gluten free, high in protein and contains all the essential amino acids. You can buy quinoa whole, puffed, precooked and in flakes, either from your local health food store or supermarket.

Toasting the quinoa flakes helps to remove some of the bitterness and adds a toasty flavour to the finished dish.

Serves

2

Prep time

5 minutes

Cook time

10 minutes

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