Ingredients
Stewed Plums
Quinoa Porridge
Method
- To stew the plums, place the ingredients in a saucepan with 125 millilitres (½ cup) water. Bring to the boil, then reduce the heat and simmer for 5 to 8 minutes, or until the plums have softened slightly. Remove the plums and set aside. Continue simmering the syrup until it has reduced to a thick, sticky liquid; this can take up to 10 minutes.
- Remove the syrup from the heat and allow to cool. As it cools down, the syrup will thicken even further. Meanwhile, make the porridge.
- Bring the quinoa and rice milk to the boil in a separate saucepan. Add the remaining porridge ingredients, stirring well. Bring to a simmer and cook for 3 to 5 minutes, stirring occasionally.
- When your porridge has reached a thick, creamy consistency, remove from the heat and ladle into four serving bowls.
TIPS:
- If you don’t have any leftover cooked quinoa, you’ll need to cook about 150 grams (¾ cup) of quinoa for this recipe. Place it in a small saucepan with 310 ml (1¼ cups) water and bring to the boil. Reduce the heat, then cover and simmer for 10 minutes, or until tender. Cooked quinoa will keep in an airtight container in the fridge for 2 to 3 days.
- Lucuma gives this porridge a natural sweet kick, with cinnamon and nutmeg for a touch of spice.
