Choc-raspberry chia, black rice and quinoa 'porridge'
Note: I often start the first part of this recipe the night before - cooking the rice and quinoa so it's ready to go in the morning
1/4 cup uncooked black rice
1/4 cup uncooked quinoa
2 tbsp chia seeds
3/4 cup, almond milk (or milk of choice)
Pinch Himalayan pink salt
1-2 tsp maple syrup
1-2 tsp vanilla
1-2 tbsp cacao
1. Cook black rice in plenty of water for about 30 mins. Cook quinoa separately in 1/2 cup of water for 20 mins. (These steps are best done in advance, I do it the night before then refrigerate the black rice and quinoa together)
2. Mix the chia seeds through with the black rice and quinoa, then add 1/2 a cup of the milk (to start with), salt, rice malt syrup, vanilla and cacao - leave to sit for a few minutes to allow for the chia seeds to expand, when ready to eat add some more milk, around a 1/4 cup-ish to finish it off.