Julia Maksymczuk is a Food stylist & Photographer. Since 2009, she has been sharing recipes and culinary recommendations on her blog and Instagram account @julialaposegourmande. Julia created a recipe of Coconut rice porridge with roasted strawberries and caramelized quinoa, using the NORI collection. The calm color tones of the collection bring sophistication to this recipe. We hope you get inspired and enjoy calm and comfortable mornings with this healthy and tasty recipe.
250g strawberries
3 tablespoons maple syrup
2 tablespoons puffed quinoa (or puffed rice)
1 tablespoon sugar
1 cup rice flakes (or oats)
2 cups vegetable milk such as coconut rice milk
1 package (125ml) Greek yogurt
A few coconut shavings
A few fresh mint leaves
[Method]
1. Preheat the oven to 180°C. Wash and hull the strawberries, sprinkle with a tablespoon of sugar on a baking sheet lined with parchment paper, then cook in the oven for 10-15 minutes.
2. In a saucepan, caramelize the sugar, then add puffed quinoa or puffed rice to coat with the caramel. Let cool on a sheet of parchment paper.
3. Bring the vegetable milk to a boil then lower the heat and add the rice flakes (or oats), stir until the mixture thickens.
