Cocoa quinoa porridge with raspberries

Ingredients

For 1 serving

• Quinoa45 g
• Reduced-fat milk230 ml
• Unsweetened cocoa powder6 g
• Raspberries80 g
• Hazelnuts10 g
• Honey1 teaspoon

Contains: lactose, nuts,

In season: June – September

Method

1. Rinse the quinoa well in a fine sieve under running water for a minute, rubbing it, to remove the bitterness.
2. In a small pan mix the cocoa with a splash of milk to a smooth paste, then add the rest of the milk and the quinoa.
3. Bring to a gentle simmer over medium heat, then lower to low heat and cook for 15–18 minutes, stirring often, until the quinoa is soft and the porridge creamy; if it gets too dry add a splash of water.
4. Meanwhile, roughly chop the hazelnuts and gently rinse the raspberries.
5. Sweeten with the honey, pour into a bowl and top with the raspberries and hazelnuts.