• 355ml milk/rice milk/almond milk
• 120ml water
• 120g white quinoa
• 120g plain yoghurt
• 1 tbsp agave syrup
• 1 red apple
• 1 green pear
• Pinch ground ginger
• Pinch ground cinnamon
• 60g raw almonds, skin on, finely sliced

SERVES: 4

PREPARATION: 10 MINUTES

COOKING TIME: 15 MINUTES

1. Put milk, water and quinoa in a small saucepan and bring to a boil. Reduce to a simmer and cover. Cook, stirring occasionally, for about 15 minutes until soft, then allow to cool.
2. Place the cooked quinoa in a mixing bowl and stir in the yoghurt and agave syrup. Using a coarse cheese grater, grate the apple and pear into the bowl, allowing any juices to drip in.
3. Mix together well.
4. Add the spices to taste and adjust the consistency with a splash of rice or almond milk.
5. Put into small individual serving bowls and sprinkle with the chopped almonds before serving.