400–500ml any milk
500ml hot water
2 teaspoons coconut oil or butter
1 teaspoon vanilla extract
2 teaspoons maple syrup or raw honey (optional)
200g quinoa flakes
Quinoa flakes: Toast the quinoa flakes in a dry pan on a medium heat for 1 minute, stirring frequently to prevent them from burning. This reduces any bitterness and gives a nice nutty flavour. Add 400ml of milk and all the other ingredients, give everything a stir and bring to a medium simmer. Cook for 4 minutes, then add your choice of flavourings.
250g cooked quinoa
Cooked quinoa: Place the cooked quinoa in a saucepan, add 400ml of milk and all the other ingredients. Bring to a medium simmer and cook for 4 minutes, then add your choice of flavourings.
100g uncooked quinoa, rinsed well (ideally soaked first)
Uncooked quinoa: Place the uncooked quinoa in a saucepan, add 500ml of milk and all the other ingredients. Bring to a medium simmer and cook, covered, until the liquid has been absorbed and the quinoa is tender, about 15 minutes (or 12 minutes if the quinoa has been soaked), then add your choice of flavourings.
Topping Suggestion: Fig, Pistachio & Pomegranate:
1 sliced large ripe fig,
1 tablespoon of pistachios,
1 tablespoon of pomegranate seeds and a drizzle of raw honey.
Recipe extract from Eat Happy by Melissa Hemsley (Ebury Press, £20) photography by Issy Croker