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  • Total Time: 35 min.



240 g quinoa
600 ml almond milk
200 ml water
1 tbsp Taylor & Colledge Vanilla-Paste
2 tbsp maple syrup
200 g greek yogurt


4 figs
Some blueberries, persimmon, banana, pomegranate seeds
Flaked almonds


Step 1: Rinse quinoa under cold water until water the water runs clear.

Step 2: In a medium saucepan, combine quinoa, almond milk and water. Bring to a boil. Stir in vanilla paste and maple syrup. Reduce heat and simmer for 15–20 minutes until the quinoa is soft.

Step 3: Remove from heat and allow it to rest for 10 minutes. Then stir in the greek yogurt.

Step 4: Divide the porridge between 4 serving bowls and top with figs, blueberries, persimmon, banana slices, pomegranate seeds and almonds.

  • Prep Time: 10 min.
  • Resting Time: 10 min.
  • Cook Time: 15 min.