Quinoa and Oats with Yogurt, Raspberries and Hazelnuts
WHAT YOU'LL NEED
⅓ cup (2½ oz / 65 g) quinoa
1 cup (8 fl oz / 250 ml) almond or hazelnut milk
½ cup (2 oz / 50 g) rolled oats
1 cup (3½ oz / 100 g) raspberries
4 tablespoons honey
½ cup (4 oz / 120 g) whole (full-fat) yogurt
4 tablespoons chopped hazelnuts
LET'S GET COOKING!
Put the quinoa into a medium pan, pour in the almond milk and 1 cup (8 fl oz / 250ml) water and place over high heat. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 minutes.
Add the oats and increase the heat to medium. Cook, stirring, for 5 minutes, or until the porridge reaches the desired consistency. You may need to add up to ½ cup (4 fl oz / 120 ml) more water if the quinoa absorbs too much liquid. Remove from the heat.
Meanwhile, put the raspberries into a small pan, drizzle with 2 tablespoons of the honey, and gently toss with a spoon to coat. Place over low heat and cook lightly for 3 minutes. Remove from the heat.
Divide the porridge between 2 bowls. Top with the yogurt and raspberries and sprinkle with the chopped hazelnuts. Drizzle with the remaining honey and serve.
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