Cashew, Date & Banana Quinoa Porridge

Quinoa is a fantastic gluten free alternative to oats, which I have written about here. This Cashew, Date & Banana Quinoa Porridge is the perfect winter warmer. Truly nourishing and delicious. 

Ingredients (Serves 1-2)

  • 1/3 cup quinoa
  • 1 cup water
  • 1 pinch Himalayan crystal salt
  • 1 cup nut milk
  • 1 teaspoon organic vanilla extract
  • 1 teaspoon cinnamon
  • 1 small handful cashews, finely chopped
  • 1 Medjool date, finely chopped
  • ¼ banana, diced
  • 1 teaspoon rice malt syrup, optional


  1. Soak quinoa for 10 minutes and rinse under cold running water.
  2. Bring water and salt to the bowl and add the quinoa, bringing to the boil once again.
  3. Reduce the heat and cover, cooking for 10 minutes or until the water has evaporated.
  4. Remove the cover and add milk, vanilla, cinnamon, cashews, date and banana and stir well.
  5. Cook for another 5-10 minutes or until thick and creamy and most of the liquid has absorbed. Keep an eye on it here and stir throughout.
  6. Spoon into serving bowl/s, top with a touch of rice malt syrup and enjoy.

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