Quinoa porridge with caramelised bananas
Place the water and quinoa in a small saucepan and bring to the boil.
Reduce to a simmer until liquid has evaporated.
Add the almond milk, bring back to the boil and take off the heat to absorb.
In a non-stick pan, heat the honey and coconut oil and reduce to a caramel.
Add the bananas and cook to conserve consistency.
Serve the quinoa porridge topped with yoghurt and caramelised bananas.