Add all the compote ingredients (except the tapioca flour or cornstarch) to a saucepan and bring to a boil, then cook over medium-high heat for about 5 minutes. Add the tapioca flour or cornstarch and cook for 1 to 2 minutes more or until it thickens, stirring constantly. Set aside.
Add the quinoa flakes and the milk to a saucepan and bring to a boil. Cook over medium-high heat for 2 to 3 minutes or until it thickens, stirring frequently. Add more milk if needed.
Serve with the compote, banana slices and pumpkin seeds on top.
We didn’t add any sweetener, but it’s up to you.
The quinoa flake porridge is better fresh, but you can keep it in a sealed container in the fridge for 3 to 4 days and the compote for up to a week.
Water can be used instead of the milk.
Feel free to serve the porridge with any fruits, nuts, seeds or ingredients you like.
Eat the compote cold or hot (you choose) and use any fruit you have on hand.
Tapioca flour or cornstarch can be replaced by any starch or thickener you want.