Quinoa, Coconut and Currants

Quinoa, Coconut, Currants

Did you know that Quinoa pronounced keen-wah is a grain, used by the ancient Incas that they referred to as "the mother grain" and today is defined as a supergrain. It is a wonderful alternative to rice or couscous in any recipe and in the case of this recipe an alternative to porridge... today's blog (serving size 2 large or 4 small)is equally nice served either warm or cold, with or without yoghurt or with  fresh fruit or a conserve topping.

• In a medium saucepan combine 1.2 cup quinoa, 2 tablespoons honey, a pinch of salt, 1 cup currants, half can of coconut milk and a can of water... add the reminder coconut milk through the cooking process if it looks a little dry.
• Bring to the boil and then simmer very gently for about 30 minutes until it resembles the consistency of porridge and the grains are soft and transparent.
• Serve as you wish and top with any remaining coconut milk.