Normally I’m not a big fan of quinoa but to diversify my food I do like to include it in some recipes where possible but because I’m not overly fond of the flavour I do prefer it to be in a recipe that’s sweet or has a lot of flavour running through it which is why I chose this recipe. The juicy raisins plus sweet, fragrant cinnamon provide great flavour plus a generous helping of creamy cashew butter finishes it off nicely.

Cinnamon raisin cashew quinoa porridge Breakfast vegan

I used the Pip & nut cinnamon cashew butter for extra flavour but plain cashew butter works fine too.
I’ve also used the new Pip & nut almond coconut milk that has no thickeners/emulsifiers, I found it really pleasant and with no separation between the milk and water even though there are no emulsifiers used in it. Thumbs up for this milk!

Cinnamon raisin cashew quinoa porridge Breakfast vegan

Recipe (serves 2)
-80g quinoa
-400ml milk (for cooking)
-*240ml/1 measuring cup water (for soaking)
-1 tspn Ceylon cinnamon
-2 generous Tbsp raisins
-2 Tbsp cashew butter
-splash of vanilla extract
*Note: The soaking of the quinoa makes it easier to digest but also reduces cooking time slightly so I highly encourage you include this step, if you choose not to/forget then simply rinse the quinoa in a fine sieve under some water for a few seconds before cooking as this helps improve the taste by reducing some bitterness.

Directions
1-Add the quinoa to a small pot along with the water, cover and leave to soak overnight
2-The next morning, drain and rinse the quinoa in a fine sieve then add it back into the pot along with the milk and vanilla, bring it to the boil then reduce to a simmer for 5mins before adding in the raisins and cinnamon
3-Give it a stir and allow to simmer for another 5 mins or until all the liquid has been absorbed then serve it up followed by a generous drizzle of cashew butter

Cinnamon raisin cashew quinoa porridge Breakfast vegan