Creamy quinoa porridge

Step 1/5

• 100 g quinoa
• 200 ml water
• ½ pinch salt
• 1½ tbsp pumpkin seeds
• ½ tsp sesame seeds

• medium pot with lid
• fine sieve
• cooking spoon
• skillet

Rinse quinoa in a fine sieve under cold water. Combine quinoa with water and a pinch of salt in a medium pot and bring to a boil. Turn down the heat to simmer and cover. Cook for approx. 15 min. or until the seeds have become translucent. In the meantime, toast pumpkin and sesame seeds over medium heat until golden brown. Set aside.

Step 2/5

• 1½ Medjool dates (pitted)
• ½ apple
• ½ peach
• ½ banana
• 75 ml cashew cream

• large bowl
• cutting board
• knife

For the toppings, core apple, pit peach, and finely dice dates, apple, and peach. Slice banana. Transfer cooked quinoa to a large bowl. Add cashew cream.

Step 3/5

Top quinoa with toasted pumpkin seeds and sesame seeds.

Step 4/5

• 1½ tbsp mixed berries

Add finely diced dates, apple, and peach together with the sliced banana and mixed berries.

Step 5/5

• ½ tbsp pumpkin seed oil

Mix together and serve in small bowls. If desired, garnish with more fruit. Top with pumpkin seed oil.

Enjoy your meal!