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Men’s Health: MAKE THIS COCONUT AND QUINOA PORRIDGE

COCONUT AND QUINOA PORRIDGE: M Restaurants

Another great recipe from Mike Reid, executive chef at M Restaurants, featured at menshealth.co.uk

Porridge might be the prince of breakfasts for some and the pauper for others, but this super-healthy version is likely to switch diners from the latter camp to the former. We pack it chock full of black quinoa and steep it in coconut water, before finishing off with a splash of coconut cream. The caramelised banana garnish adds a kick of sweetness.

Serves: 2
Preparation time: 25 mins
Cooking time: 5 mins
Benefit: Build lean muscle
Cost: £ £ £
331 calories (Per serving) / 8g protein / 74g carbohydrates / 3g fat

INGREDIENTS
4 tbsp black quinoa, well rinsed in cold water
300 ml coconut water
4 tbsp quick-cooking rolled oats
4 tbsp light coconut cream
2 tsp toasted hazelnuts, lightly chopped
for the caramelised bananas
150 g coconut sugar
75 ml water
2 bananas

METHOD

First make the caramelised bananas, which will keep in a covered container in the fridge for up to one week. Peel the bananas and cut them in half lengthways, then lay them in a single layer in a heatproof baking dish.

Combine the sugar in the water in a saucepan over a medium heat, stirring until the sugar dissolves. Bring to the boil, without stirring, and leave, swirling the pan occasionally, until the caramel turns a rich golden brown. Watch very closely so it doesn’t burn. Immediately pour the caramel over the bananas and leave them to cool at room temperature. The heat from the caramel will cook the bananas ever so slightly. Transfer to the fridge until required.

To make the porridge, first cook the black quinoa. Bring a small saucepan of water to the boil, add the quinoa and boil for about 20 minutes, or until tender and the outer skins burst. Drain well and set aside.

Bring the coconut water to the boil in the rinsed pan. Add the oat and cook for 2–3 minutes until tender. Stir in the coconut cream and quinoa, and return to the boil.

Divide among four bowls, add the bananas and hazelnuts and serve immediately.

By Michael Reid, executive chef at M Restaurants.
Photograph by Jodi Hinds
Jon Croft Editions

Source: Men’s Health