Quinoa has become a real staple of mine, and not just while just trying for
our baby. It’s a really versatile ingredient and one that can be used in lots
of different savoury and sweet recipes. It’s also a great source of protein,
so essential for helping keep you strong and healthy. I always make my
porridge with almond milk, as I think it adds a delicious creaminess and
nutty flavour. Almond milk is very high in B vitamins and iron, which can
help guard your body against miscarriage.
COOK TIME 25 MINUTES • SERVES 2
200ml almond milk
or cows’ milk
1 tsp ground cinnamon
2 tbsp runny honey
1 pear, skin on and grated
1 banana, mashed
1 tbsp pumpkin seeds
2 tsp flaxseed
1 Wash the quinoa under cold water and place in a saucepan.
Pour over the milk and water and add the cinnamon, then bring
to the boil over a medium heat. Once boiling, reduce the heat
and leave to gently simmer for 15–20 minutes, stirring regularly
to stop it sticking to the bottom of the pan. Add the honey and
2 Add in the grated pear and mashed banana, stirring them
through before dividing the porridge between bowls. Top with
the seeds and serve.