I had a conversation with a lovely lady last year (you should check out her blog – she is a babe) about courgetti. We came to the conclusion that courgetti is delicious, but so is actual real life carby spaghetti, and there wasn’t any likelihood of either of us eliminating either from our diets.

I like cauliflower rice and normal rice. I like kale chips and crisps. I like porridge. But I also like this breakfast quinoa. Especially this one, because it’s spiced with all the good stuff.

170gr uncooked quinoa

100ml cold water

1 x 400ml can of coconut milk

1/2 cinnamon stick

1/2tsp ground cinnamon

1/2 tsp ground ginger

 3 cloves

3 cardamom pods

2tsp freshly grated nutmeg (optional: plus more to serve)

Small pinch of salt

Honey to taste

1, Rinse your uncooked quinoa well until the water runs clear.  Place the quinoa in a medium sized saucepan with 100ml cold water and gently bring to a simmer.  Simmer for 10 minutes and skim off any scum.

2, Drain the quinoa well, throw away that water and return it back to the pan.  Add in all the other ingredients, except the honey, and stir well.

3, Bring back to a gentle simmer and stir continuously until the quinoa is soft and most of the coconut milk has been absorbed.  You’re looking for a porridgey like texture. If your quinoa isn’t cooked and you are running out of liquid, add a couple of splashes of water to cook out.  Fish out the cloves, cardamom pods and cinnamon stick.

4, Taste and stir through honey to taste.

5, Serve with a sprinkling of grated nutmeg.