Choc-raspberry chia, black rice and quinoa 'porridge' 

Serves 2

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.