Quinoa Porridge Submitted by Matthew Bate

Meet Matthew Bate, he has played 102 senior games over 8 years as a professional AFL (Australian Football League) footballer for the Melbourne Demons football club. He is now a certified holistic sports nutrition practitioner with the College of Natural Health, has completed a bachelor and masters of science in holistic sports nutrition, & is currently studying to finish his PhD in holistic sports nutrition.

Matt is extremely passionate about educating & guiding people towards a plant-based, alkaline forming diet, that provides the absolute optimum health, & energy, & allows one to experience life with maximum joy.

To view, the full Featured Friend Interview click here!

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Ingredients

• 1 cup organic Quinoa
• 1-2 cups almond milk
• 1/2 cup organic coconut milk
• 1 tsp vanilla extract or the seeds from 1 vanilla pod
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup dried fruit such as dates or sultanas
• 1 Tbsp maple syrup
• 1/4 cup organic shredded coconut
• 1 banana chopped and strawberries

Method

1. In a saucepan over medium cook the quinoa in boiling water for 10 minutes then drain.
2. Now add the semi cooked quinoa to the coconut milk and almond milk, vanilla, cinnamon, salt & sultanas.
3. Bring to the boil and simmer for 15-20 minutes until most of the liquid has been absorbed.
4. Remove from heat and add maple syrup, shredded coconut and stir through the chopped fruit saving a few pieces to garnish the top.
5. This porridge can be eaten either warm or cold.

Notes

• This is a recipe from Tommy’s Blog Post: Featured Friend Interview: Matthew Bate

• Equipment

  • Saucepan
  • Colander

• Makes

  500ml

• Serves

  2