1. Place the water and quinoa in a small saucepan and bring to the boil, reduce to a simmer until liquid has evaporated.
2. Add the almond milk, bring back to the boil and take off the heat to absorb.
3. In a non-stick pan, heat the honey and coconut oil and reduce to a caramel.
4. Add the bananas and cook to conserve consistency.
Serve the quinoa porridge topped with yoghurt and caramelised bananas
This recipe has been created by Chef Stuart Laws, Head Chef at Don Tapa (The Mantle, Fremantle).