Sometimes, on quiet late afternoons, when I’m alone in the kitchen working, when a cool breeze flows through, and I hear the wind whistling through the trees and the birds chirping in the distance, I get homesick.
It’s a dull nostalgic sensation, the call of a faraway place I’ve never known.
Is that possible? Can you get homesick for a place of your dreams?
Same thing happened with this breakfast, I don’t know… breakfast for me is almost sacred.
After I let myself savour the first few bites, I got this distinct urge to be someplace else; a tranquil open space, a forest, or perhaps a farm – tall trees with swaying branches, lush green fields, glistening sun and a gentle cool breeze.

I wake up most weekends excited about breakfast, even more so when I’m trying something new.
I’ve been meaning to make this red quinoa porridge for months now; I just knew I would like it.
I love, love this porridge, it’s warming, nourishing and delicious; stir in a bit of pureed mango, some nuts and dried fruit… and it’s dessert for breakfast!
You really do have to savour this porridge; slowly, with gratitude – and if you’re lucky you might even feel like you’re some place else.

I prefer the crunchiness of red quinoa, it’s firmer and holds its shape better than white quinoa.
I like the texture and nuttiness, it’s also wonderful in salads and soups
This porridge isn’t fussy, it’s simple, cooks in less than twenty minutes and comes out wholesome.

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Red Quinoa In Coconut Milk & Mango Puree
INGREDIENTS

• ½ cup red quinoa (or any other kind)
• ½ cup water (or more)
• ½ light cup coconut milk (or more)
• A pinch of salt
• 2 tablespoons maple syrup (or to taste)
• Mango puree (pulp of a mango)
• Pistachios / Pecans
• Dried Cherries / Cranberries (optional)

DIRECTIONS

1. Cook quinoa in water and coconut milk until tender, stir frequently to prevent burning
2. Add salt and maple syrup
3. Serve in a bowl, and swirl in mango puree
4. Top with pistachios, pecans, dried cranberries and cherries and or more milk
5. Enjoy

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