Quinoa flakes make a fantastic gluten-free porridge that only takes minutes to cook and is packed with protein and carbohydrate. It’s the perfect way to start the day and will keep you feeling full for a long time.
© 2019 Chrissy Freer / Murdoch Books · Reproduced with permission. · Recipes and images taken from Supergrains by Chrissy Freer (£14.99), published by Murdoch Books.
Preheat the oven to 180oC (350oF/Gas 4). Put the plums in a medium bowl, add the sugar, vanilla and lemon juice and toss to coat. Place the plums, cut side up, in a roasting pan and bake for 10 minutes or until tender. (The cooking time will vary depending on the ripeness of the plums.)
Meanwhile, put the quinoa flakes, milk, cinnamon and 500 ml (17 fl oz/2 cups) water in a large saucepan. Cook, stirring, over medium heat for 3–4 minutes or until thick and creamy.
Divide the quinoa porridge among 4 bowls, top with some roasted plums and spoon over any pan juices.