2 cups (500ml) water
1 vanilla bean, split lengthways and seeds scraped
1 star anise
1 tsp ground cinnamon
⅓ cup rolled oats
⅔ cup white quinoa, rinsed
1 ¼ cups (310ml) almond milk (or any milk of your choice)
2 tbsp honey
100g (½ cup) caster sugar
3 tbsp water
2 tbsp honey
1 cinnamon stick
8cm strip orange peel
2 x 250g punnet strawberries, washed, hulled, halved
Greek yoghurt, toasted pepitas, mint sprigs, to serve
Place water, vanilla bean and seeds, star anise and cinnamon in a medium saucepan and bring to a simmer. Add oats and quinoa, stir with a wooden spoon and cook on a gentle simmer for 12 to 15 minutes, stirring regularly, or until liquid is absorbed.
Pour in almond milk and cook, stirring regularly, until almost all absorbed. Remove from the heat, discard vanilla bean, star anise and stir honey through porridge.
Meanwhile, to make the stewed strawberries, place the sugar and water in a medium saucepan over low heat and stir until the sugar dissolves. Add the cinnamon stick and orange peel. Increase heat to medium-high and bring to the boil. Simmer for 3 minutes.
Add the strawberries and reduce heat to low. Cook for 4 to 5 minutes or until strawberries are tender.
Set aside to cool. Discard orange peel and cinnamon stick.
Serve quinoa porridge topped with stewed strawberries. Top with a dollop of yoghurt and sprinkle with pepitas and mint sprigs, if desired.
** Any leftover stewed porridge and stewed strawberries can be stored in airtight containers in the fridge.