For the porridge:
1/3cup quinoa
2Tbsp raw cacao powder
1Tbsp vanilla extract
1/2Tsp salt
1/2Tsp cinnamon
1Tbsp @the_harvest_table mesquite booster
1Tbsp @the_harvest_table vegan protein powder
1Tbsp of date paste (or sweetener of choice)
1cup plant-based milk of your choice (We used macadamia)
1Tbsp nut butter of your choice (We used choc almond butter)
1cup boiling water


Frozen berries
Drizzle of nut butter of choice (We used macadamia)


Add quinoa and boiling water to a pot over medium heat. Cook for about 15min until liquid is absorbed and quinoa is tender. Stir in the rest of the ingredients 1 by 1 until texture is a thick and creamy porridge consistency. Add your toppings and you’re good to go!