Chilled apple, pear and quinoa porridge with raw almonds

Ingredients

• 12 fl oz (355 ml) skim milk
• 4 fl oz (120 ml) water
• 4 oz (120 g) white quinoa
• 4 oz (120 g) plain yoghurt
• 1 tablespoon agave syrup
• 1 red apple
• 1 green pear
• Pinch ground ginger
• Pinch ground cinnamon
• 2 oz (60 g) raw almonds, skin on, finely sliced

Method

"One of my favorite breakfast dishes. A little goes a long way. Feel free to add seasonal berries or fruit of your choice" writes Michael Moore.

Place milk, water and quinoa in a small saucepan, bring to the boil, and reduce to a simmer and cover. Cook, stirring occasionally, for approximately 15 minutes until soft, then allow to cool.

Place cooked quinoa in a mixing bowl and stir in the yoghurt and agave syrup. Using a coarse cheese grater, grate the apple and pear into the bowl, including any of the juice.

Mix together well. Add the spices to taste and adjust consistency with a splash of milk.

Place into small serving bowls and sprinkle with the chopped almonds.

This recipe is taken from Blood Sugar Quinoa & Healthy Living by Michael Moore, £14.99, New Holland.