QUINOA MANDEL PORRIDGE MIT BEERE-ZIMT KOMPOTT

QUINOA ALMOND PORRIDGE WITH BERRY-CINNAMON COMPOTE

⏱ Prep time: 20 minutes
🍽 Servings: 2
📈 Difficulty: Easy
🌱 Vegan
🫐 Berry-Cinnamon 

PORRIDGE

INGREDIENTS

  • 10 g flaked almonds
  • 1-2 tbsp rice syrup
  • 100 g quinoa flakes
  • 400 ml soy drink (unsweetened)
  • 50-100 ml water

INSTRUCTIONS

Toast the almonds in a non-stick pan without oil. Add the rice syrup, quinoa flakes, and soy drink to the pan, mix everything well, and reduce for 2-3 minutes while stirring. Then reduce the heat and let it simmer with the lid on for 8-10 minutes. Stir 2-3 times in between.

At the end, you should have a creamy quinoa porridge. If it's still too thick, feel free to add a little more water and continue to reduce until the desired consistency is achieved.

BERRY-CINNAMON COMPOTE

INGREDIENTS

  • 200 g berry mix (without strawberries, frozen)
  • 60 ml Ginger Shot Berry-Cinnamon
  • 1-2 tbsp rice syrup
  • 1 tsp cornstarch
  • 1 tbsp water

INSTRUCTIONS

For the topping, put the frozen berries with the Berry-Cinnamon Ginger Shot in a pot and heat. Mix the cornstarch with 1 tbsp of water until smooth, stir it in, and bring to a boil once. Then sweeten with some rice syrup, let it simmer for 1-2 minutes to thicken, and it's done.

 

Ginger Shot Berry-Cinnamon next to a bowl of Quinoa Almond Porridge

 

Top the quinoa porridge with the berry compote and a little cinnamon and enjoy!

 

Finished Quinoa Almond Porridge with Berry-Cinnamon Compote as a topping