Blueberry, chia and quinola pudding

jar of blueberry, chia and quinoa pudding
  • 1/4 cup cooked Quinola

  • 2 tablespoons chia seeds

  • 1/4 teaspoon vanilla powder

  • 2 tablespoons maple syrup

  • Pinch of cinnamon

  • 3/4 cup cashew milk (or milk of choice)

  • Blueberries

  • Fruit compote


Cook the Quinola in boiling water for 12 minutes or use either the Black and white or Red and white Express. Mix all the ingredients together in a bowl and pop in the fridge for the chia to swell. Allow the pudding to set over night (this will take about 5-8 hours). When set, pop a couple of tablespoons of your compote in the bottom of your glasses or jars then add your pudding on top, then top off with your blueberries and a sprig of mint.