Suhoor Recipes

Servings: 3-4

INGREDIENTS

For the porridge:

• 175g quinoa
• 1/2 tsp vanilla extract
• 15g creamed coconut
• 4 tbsp chia seeds
• 125g coconut yogurt

For the topping:

• 125g pot coconut yogurt
• 280g mixed summer berries (strawberries, raspberries and blueberries)
• 2 tbsp flaked almonds (optional)

DIRECTIONS

1. Soak quinoa overnight in cold water. The next day, drain and rinse the quinoa through a fine sieve (the grains are so small that they will wash through a coarse one).
2. Tip the quinoa into a pan and add vanilla, creamed coconut and 600ml water. Cover the pan and simmer for 20 mins. 
3. Stir in chia seeds with another 300ml water and cook gently for 3 mins more. Pour quinoa in the pot of coconut yogurt. Spoon half the porridge into a bowl for another day. Will stay fresh in the fridge for 2 days. 
4. Serve the remaining porridge topped with another pot of yogurt, berries and almonds.
5. To have the porridge another day, tip into a pan and reheat gently, with milk or water. Top with fruit, like orange slices and pomegranate seeds.