Have your tea and eat it too – we’ve blended Ceylon into this delicious mixed breakfast quinoa porridge with a host of other delicious ingredients.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the porridge
1 cup quinoa, rinsed and drained
1¾ cups coconut milk
½ cup Ceylon tea
1 tbsp honey
Pinch salt
1 tsp vanilla essence
½ cup cow’s milk
To serve
2 handfuls blackberries
2 bananas, peeled and sliced
⅓  cup chopped walnuts
½ cup coconut flakes, toasted
4 tsp goji berries
4 tsp honey

METHOD
For the porridge
1. Place all the ingredients, except the vanilla essence and cow’s milk, in a pot over medium heat.
2. Bring to the boil, then reduce the heat, cover and simmer for 20–25 minutes until cooked, stirring occasionally.
3. Remove from the heat and stir in the vanilla essence and cow’s milk.
To serve
1. Divide the porridge between bowls and top with blackberries, banana slices, walnuts, coconut flakes and goji berries. Add a drizzle of honey.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Unsure of tea varieties? Or perhaps Ceylon simply isn’t your cup of tea… Take a look at some other tea varieties you might enjoy here.

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