Mango & Rose Petal topped Quinoa Porridge


Serves 2-4

2 cups quinoa
2 cups milk or alternative but milk
200ml filtered water
1/2 tsp ground ginger
1/2 tsp ground cinnamon

To serve:

Fresh mango and dried rose petals, honey or agave syrup (optional)


Wash the quinoa thoroughly and cook the quinoa in the almond milk and water for approximately 20 mins with the ginger and cinnamon.

Peel and slice the mango, add when serving with the rose petals.

(When I serve this up for the kids I tend to mix the sweetener through the quinoa before serving.)