The Sexy Sugar Free Vegan Project: Quinoa Coconut + Pecan Porridge

So it's a chilly morning and you're craving something warm and comforting. A green smoothie just won't do the trick today. The answer... my sugar free vegan porridge! Not only is this a delicious breakfast, brunch, or dessert, there's enough protein and superfood-y goodness in these little babies to fill you up for hours. Here's how it works...

Quinoa Coconut and Pecan Porridge
1 cup quinoa
2 cups water
2 cups coconut milk
4 tbsp pecans, crumbled and toasted
Rice malt syrup to sweeten to your taste
2 tbsp shredded coconut, toasted
2 tbsp black chia seeds
2 tsp cinnamon
1/2 punnet of blueberries

method
Rinse quinoa under cold water and drain. Bring quinoa and water to the boil in a medium saucepan, then reduce heat, cover and simmer for about 15 minutes. Add in the coconut milk, stir and simmer for a further 2 mins. Remove from heat, and rest, covered until all the liquid is absorbed and grains are fluffy.

Cool and refrigerate overnight. When ready to eat, reheat quinoa and coconut milk in a saucepan, adding the chia seeds and stirring gently until heated. Add more water or coconut milk if needed.

To serve, stir through 1/2 the pecan crumbs, cinnamon and coconut. Pour into a serving bowl. Sprinkle with remaining pecans, coconut and cinnamon and top with blueberries. Finally, drizzle with a little rice malt syrup.