2 c cooked quinoa
1.5 c canned coconut milk
1 tsp ground tumeric
1 pinch cayenne pepper
1/4 tsp salt - pink Himalayan salt (I use Celtic sea salt)
2 tbsp pumpkin seeds
2 tblsp shredded coconut
fruit and full -fat plain yogurt to serve (omit the fruit to reduce sugar)
Combine all all of the ingredients except the pumpkin seeds and coconut, in a saucepan and stir over medium heat until the mixture comes to the boil. Simmer for 3 minutes or until the creamy mixture starts to thicken, the remove from the heat. Divide the porridge between two bowls, scatter with the seeds, coconut and serve with fruit and yoghurt.
Eat one today and save one for tomorrow!